Bhaji-Bateka nu Shaak (Spinach & Potatoes)

 

1 tablespoon      tel (oil)

½ teaspoon       rai (mustard seeds)

1 whole             suku marchu (whole, dried pepper)

1/8 teaspoon     hing (asafetida)

 

1 medium          kaando (onion), sliced into rings

6 cloves            lasan (garlic), sliced thin

1 teaspoon        aadu (fresh ginger), grated

 

2 medium          batekaa (potatoes), diced 1/2"

½ cup               pani (water)

 

10 oz                bhaaji (spinach), stems cut off, washed and pat‑dried

1 teaspoon        mithu (salt)

¼ teaspoon       harder (turmeric)

½ teaspoon       dhaanaa-jiru (powdered coriander & cumin seeds)

 1 teaspoon       garam masaalaa

 

1 large              tametu (tomato), sliced

1 teaspoon        saaker (sugar)

 

1.       Heat oil with mustard seeds, whole pepper and asafetida in a heavy bottomed pan on high heat.  When the seeds start popping, add onions, garlic, fresh ginger and sauté till onions are browned.

2.       Add potatoes, stir well for 30 seconds. Add water, cover the pot and lower the heat.  Wait till potatoes are cooked (about 10 minutes).

3.       Add spinach, salt, turmeric, cumin‑coriander powder and garam masaalaa.  Cook 5 minutes more.

4.       Add tomato and sugar cook for another 3 minutes.

 

Variation: Use fresh methi (fenugreek) instead of spinach.