Watch and learn how to make Ambat Batata / Batata Rassa Bhaji from our chef Smita Deo on Ruchkar Mejwani. <br /> <br />Ambat Batata is an easy to make Maharashtrian style potato sabzi where chopped potatoes are cooked in coconut - tamarind gravy. The sabzi has a delicious spicy, tangy, sweet flavor. <br /> <br />Ingredients: <br /> <br />2 tbsp Oil <br />1/2 tsp Fenugreek Seeds <br />1/4th tsp Asafeotida <br />1 tsp Mustard Seeds <br />10-12 Curry Leaves <br />1/2 kg Potatoes, chopped <br />1/2 tsp Turmeric powder <br />2 tsp Red Chilli Powder <br />2 tbsp Jaggery <br />1/2 Litre Water <br />1 Cup Grated Coconut <br />Tamarind, size of a half a lemon <br />Salt to taste <br />Coriander Leaves <br /> <br />Method: <br /> <br />- In a pan heat some oil. Add fenugreek seeds and let them turn golden brown. <br />- Then add mustard seeds, asafeotida and curry leaves. <br />- Add chopped potatoes, turmeric powder and red chilli powder. Mix everything well. <br />- Add a litre of water and cover it with a lid. Let the potatoes cook properly. <br />- In a mixer grinder add coconut and tamarind. Grind everything to a smooth paste by adding little water. Add this paste to the potato sabzi along with jaggery. Mix well. <br />- Add salt to taste. Give a stir. Cover it again and let it cook on a medium flame for 2-3 minutes. <br />- Garnish it with coriander leaves and serve hot with chapati or rice.
