Tamata nu shaak and Pineapple with mint sugar

dsc00782.JPGOne of the very common gujju dishes for everyday cooking is sev tamata nu shaak (sev and tomato curry). Quite a strange combination right!!!!! Now the main funda behind this wierd combination is that tomato being such a juicy vegetable fruit, it oozes out lot of water when cooked which makes the curry very watery!!!!!!!!!! And when you dip your chapati into it and put it into your mouth the juice from the curry runs all the way down your fore arm!!!!!!! And then you go licking it all the way!!!uuuuuuuugggggggghhhhhhhhhh!!!!!!!!!!! And hence the addition of sev into it which absorbs the watery part and makes the curry thick and rich!! :)

Coming from a gujju family this one was a sure favoutire of all……. except me!!!! I never enjoyed this wierd combination of sev and tomato together and hence my mum would use different kind of spices and make the gravy thick!!!! Can spices make the gravy thick????? Yes they can!! :) Addition of dhania jeera powder and a teaspoon of besan/gram flour will give a nice thick texture to any watery gravy. Let see how…….

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March 26, 2007 | 33 Comments 

Quick fix potato curry… Vatana Bateta nu Shaak and Bell Pepper Stir Fry

Since the time I started working, cooking something exotic and special is restricted only to the weekends…… Weekdays are for quick fix meals which can be made in a jiffy. But this weekend, with the lazy mood that I was in, I thought of making some traditional gujju dishes which are also quick fixes. :)

This potato curry, which in gujarati we call it as vatana-bateta nu shaak can be made in flat 20 mins. YES 20 mins!!!!!

Lets get on with it. :)

And the time starts now………

 

Peel and chop 1-2 potatoes and take 1 cup of peas. Wash them together.

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Heat some oil a pressure cooker. Let the mustard seeds splutter and then add the cumin seeds. Add the chopped potatoes and peas,
1-2 cloves of garlic (cruched),
1 tsp red chilli powder,
1/2 tsp turmeric,
2 tsp dhaniya jeera powder,
1/2 garam masala
puree of 2 tomatoes and
1-2 tsp jaggery.

(Ideally the tomato puree should do the job and you will not need to add any water. But if you feel it does not have a gravy like consistency then add about 1/2 a glass of water )

Cook for about two whistles and garnish with fresh corriander. How much time still remaining…..???? ;) And this is the traditional VATANA BATATA NU SHAAK.
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Serve with hot chapatis and steamed rice. And after that, make sure you take a nap for at least 2 hrs ;) .

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This is one dish which made me a bell pepper lover instantly!! :)

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Heat about 1-2 tsp of oil in a pan and dry roast about 3/4th cup of bengal gram flour (Besan)
Keep stiring on low flame. After about 10-15 mins you should start getting the aroma of roasted flour. You should also notice a slight change in the colour at this time. (If you come across a few lumps in the flour while roasting, break them with the back of the spoon while you are stiring. If some of them still remain, never mind!!!! we aren’t going for any competition are we??? :P ))

Once you start getting the aroma, add 1 tsp of red chilli powder, 1/2 tsp turmeric and salt to taste. And mix it all together. Keep this aside.

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Cut the bell peppers in about 1 inch squares - not any smaller than that!!!!! ( I have taken all three. You can even take one or two or whatever you like.) I took about 1/2 of each type.

Heat the oil in a pan and add the bell peppers and salt to taste (Be careful since you have already added salt in the flour. So balance accordingly) Cover and let it cook till they start to soften. (Takes about 10-15 mins )

Once they are soft (but still a bit crunchy) add in the flour and mix. (You can adjust the amount of flour you want as per your taste. If there is extra flour remaining you can store in an airtight container in the refrigerator and use it for future use. Since it is bengal gram flour it can be used in many dishes. Sometimes I intentionally roast more and store it in the fridge so that I don’t have to roast it again the next time. )

 

If you find its very dry just sprinkle some water and mix. This will depend on how pulpy your peppers are. If they are nice and thick, you will not need any. But if they are thin then yes, you might need to sprinkle a few drops.

 

December 5, 2006 | 34 Comments 

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