This sabji from the Kathiyawad region in Gujarat is intense and spicy. The sharpness from the garlic and the spices make this infant potato-based dish a great hit. Matches rotla, bhakri, thepla.

LASANIYA BABATATA

Components

15-20 baby potatoes, boiled and peeled
3 tablespoons oil
1/2 tsp dried mango powder (amchoor).
3/4 tsp red chilli powder.
3/4 tsp garam masala.
6-8 dried Kashmiri red chilies, steamed and soaked for 1/2 hour.
10-12 garlic cloves.
1 bay leaf.
2-3 dried red chilli.
1/4 tsp asafoetida (Hing).
1 large onion, chopped.
1 cup fresh tomato puree.
Salt to taste.
1/4 tsp turmeric powder.
2 tsp coriander powder.
2-3 tbsps sliced fresh coriander.
Fresh coriander sprig for garnish.

Technique.

1. Puncture the child potatoes puncture with the toothpick, and reserved.
2. Heat 1 tbsps oil in shallow nonstick pan, include potatoes, 1/2 tsp dried mango powder, 1/4 tsp red chilli powder, 1/4 tsp garam masala, mix well and cook for 2-3 minutes.
3. Transfer the soaked chilies in a blender jar, 10-12 garlic cloves and 1/4 cup water and blend into great paste. And reserved.
4. Heat staying oil in a nonstick kadai, include bay leaf, dried red chilli, hing, onion and sauté till golden brown, add the ready paste, and cook till oil separates.
5. Add fresh tomato puree, salt mix well, cover and cook for 8-10 minutes.
6. Add staying red chilli powder, turmeric powder, coriander powder, staying garam masala mix well and include 1 1/2 cups of water, sautéed potatoes, blend well and cook for 3-4 minutes.
7. Include fresh coriander and blend well.
8. Transfer on a serving bowl, garnish with a coriander sprig and serve hot.

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