Kathiawad, Gujarat
Lasaniya bateta
Baby potatoes drowned in red garlic masala. Kathiawad does not do subtle.
35 minTime
4 gProtein each
hotSpice
Make it your way
Grandma's wayHighway dhaba strength, as Kathiawad likes it.
The original230kcalsame
4 gproteinsame
5 gfibresame
35minutessame
Per serving, worked out from the ingredient table.
Ingredients
Method
5 steps- 1Pressure cook the baby potatoes with water and a pinch of salt for 2 whistles. Peel once cool enough to handle and prick each with a fork.
- 2Pound the garlic with both chilli powders, coriander powder, turmeric and a pinch of salt into a coarse red paste, adding a spoon of water.
- 3Heat oil, crackle mustard and cumin, add asafoetida, then the garlic paste. Cook on low, stirring, until the raw smell goes and oil separates.
- 4Add the tomato puree and jaggery and cook 3 minutes, then add the potatoes and 1 cup water. Simmer 8 minutes.
- 5Finish with lemon juice and coriander. Serve hot with bajra rotla, onion and chaas.
Serve it like this
Serve hot in a deep bowl with a swirl of ghee or a few coriander leaves on top, and rice or rotis on the side.
