Bateta nu Rasavalu Shaak
A classic Gujarati comfort food featuring tender potatoes in a light, soupy tomato gravy. This simple curry balances sweet, sour, and spicy flavors, perfect for serving with hot rotis or puris.
For 4 servings
9 steps. 20 minutes total.
- 1
Step 1
- a.Boil or pressure cook the potatoes until they are fork-tender, about 15-20 minutes boiling or 2-3 whistles in a pressure cooker. Let them cool slightly, then peel the skin and gently break them into rough, bite-sized chunks. Set aside.
- 2
While the potatoes are cooking, prepare the puree
- a.Combine the roughly chopped tomatoes, ginger, and green chilies in a blender. Blend until you have a smooth puree. Do not add any water.
- 3
Heat oil in a medium-sized pot or kadai over medium heat
- a.Once the oil is hot, add the mustard seeds. When they begin to splutter, add the cumin seeds and hing. Sauté for about 30 seconds until fragrant.
- 4
Carefully pour the tomato puree into the pot
- a.Cook for 4-5 minutes, stirring occasionally, until the puree thickens, darkens in color, and you see oil separating from the sides.
- 5
Step 5
- a.Add the spice powders: turmeric powder, red chili powder, and dhana jeeru powder. Stir well and cook for one minute until the raw aroma of the spices disappears.
- 6
Gently add the boiled potato chunks, salt, and 2.5 cups of water
- a.Stir carefully to combine. Bring the curry to a rolling boil.
- 7
Step 7
- a.Once boiling, reduce the heat to low, cover the pot, and let it simmer for 5-7 minutes. This allows the potatoes to absorb the flavors of the gravy.
- 8
Turn off the heat
- a.Stir in the grated jaggery and fresh lemon juice. Mix until the jaggery is completely dissolved. The balance of sweet and sour is key, so taste and adjust if needed.
- 9
Garnish with freshly chopped coriander leaves
- a.Serve hot with phulka rotis, puris, or steamed rice.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1For a slightly thicker gravy, gently mash a few potato cubes with the back of your spoon directly in the pot during the final simmer.
- 2Don't over-boil the potatoes, or they will disintegrate and make the curry mushy.
- 3The balance of sweet (jaggery) and sour (tomato, lemon) is key in Gujarati cuisine. Adjust these to your personal taste.
- 4Using ripe, red tomatoes will give the gravy a beautiful color and a naturally sweet and tangy flavor.
- 5This shaak tastes even better the next day as the flavors have more time to meld.
Adapt it for your goals.
Thicker Gravy
To make a thicker version (Lachko Shaak), reduce the water to 1.5 cups and gently mash about a quarter of the potato pieces against the side of the pot to thicken the gravy naturally.
With PeasWith Peas
Add 1/2 cup of boiled or frozen green peas along with the potatoes for extra texture, color, and nutrition.
Spicier VersionSpicier Version
Increase the number of green chilies in the puree or add a slit green chili to the tempering for more heat.
Fasting (Vrat) VersionFasting (Vrat) Version
For religious fasting, omit tomatoes, ginger, and regular spices. Use rock salt (sendha namak), peanuts, and amchur (dry mango powder) for flavor.
Why this is on our healthy list.
Energy Booster
Potatoes are a great source of complex carbohydrates, providing sustained energy to fuel your body and brain throughout the day.
Digestive Aid
Spices like ginger and asafoetida (hing) are traditionally used in Gujarati cooking to aid digestion, reduce bloating, and prevent flatulence.
Rich in Antioxidants
Tomatoes are packed with lycopene, a powerful antioxidant that helps protect cells from damage. Turmeric contains curcumin, known for its potent anti-inflammatory properties.
Frequently asked questions
A typical serving of about 1 cup contains approximately 180-220 calories, primarily from the potatoes and oil. The exact count can vary based on the size of the potatoes and the amount of oil and jaggery used.