Vaghareli Khichdi with Batata nu Shaak

Ingredients

• 500 g Potatoes (About 4 medium, peeled and cubed)
• 2 tbsp Oil (Any neutral oil like sunflower or peanut oil)
• 1 tsp Mustard Seeds
• 1 tsp Cumin Seeds
• 0.25 tsp Asafoetida
• 1 inch Ginger (Finely grated)
• 2 pcs Green Chili (Finely chopped, adjust to taste)
• 2 pcs Tomatoes (Medium-sized, finely chopped or pureed)
• 0.5 tsp Turmeric Powder
• 1 tsp Kashmiri Red Chili Powder (For color and mild heat)
• 1.5 tsp Coriander Cumin Powder
• 1 tbsp Jaggery (Grated, or substitute with sugar)
• 1 tsp Salt (Adjust to taste)
• 1.5 cup Water (Adjust for desired gravy consistency)
• 1 tbsp Lemon Juice (Freshly squeezed)
• 2 tbsp Coriander Leaves (Freshly chopped, for garnish)

Instructions

1. 1

   Prepare the Potatoes

   • Peel the potatoes and cut them into 1-inch cubes.
   • Boil or pressure cook the potato cubes until they are just fork-tender. Be careful not to overcook them into a mush.
   • To pressure cook, add the potatoes to a cooker with just enough water to cover them and cook for 1-2 whistles. To boil, place them in a pot of salted water and cook for 10-12 minutes.
   • Drain the potatoes and set them aside.
2. 2

   Prepare the Tempering (Vaghar)

   • Heat oil in a medium-sized pan or kadai over medium heat.
   • Once the oil is hot, add the mustard seeds and let them splutter completely.
   • Add the cumin seeds and asafoetida. Sauté for about 30 seconds until the cumin seeds sizzle and become fragrant.
3. 3

   Sauté Aromatics and Tomatoes

   • Add the grated ginger and chopped green chilies to the pan. Sauté for another 30-45 seconds.
   • Add the finely chopped tomatoes along with a pinch of salt to help them cook down.