Boiled Bateta

Ingredients(for 1 medium potato (about 120g) per serving)

• 2 medium Bateta (potatoes) (Gujarati: બટેટા)
• 1/2 teaspoon Jeera (cumin seeds)
• a pinch Hing (asafoetida)
• 1/4 teaspoon Haldi (turmeric powder)
• 1, finely chopped Green chilies (Hari mirch) - optional
• 6-8 leaves Curry leaves (Kadi patta)
• 1 tablespoon Lemon juice (Nimbu ras)
• to taste Salt (Namak)
• 2 tablespoons, chopped Fresh coriander leaves (Dhaniya patta)
• 1 teaspoon Cold-pressed groundnut oil (Peanut oil)

Instructions

1. 1

   Wash the bateta (potatoes) thoroughly under running water. Peel them if preferred, though keeping the peels adds extra fiber.

   5 minutes

   Peeling is optional; for extra nutrition, retain the skins.

2. 2

   In a pressure cooker, add the potatoes and enough water to cover them. Add a pinch of salt. Pressure cook for 2-3 whistles or until tender.

   10 minutes

   Smaller potatoes cook faster; poke with a fork to check doneness.

3. 3

   Once cooled, drain water and chop the boiled bateta into bite-sized cubes.

   3 minutes

   Let potatoes cool before chopping to avoid breaking them.

4. 4

   Heat groundnut oil in a kadhai (wok) on medium flame. Add jeera (cumin seeds), hing (asafoetida), and curry leaves. Sauté till aromatic.

   2 minutes

   Don't overheat oil to retain healthy fats.