Bateta Nu Shaak | Potato Curry

Step 1: Prepare the Cooking Area

Start a small fire using wood and bricks in an outdoor setting to prepare for cooking.

Step 2: Soak Rice

Pour 2 cups of Basmati rice into a bowl and add enough water to cover it. Let it soak while preparing other ingredients.

Step 3: Chop Potatoes

Take 3 medium potatoes. Cut each potato in half lengthwise, then slice each half into approximately 4-5 pieces. Transfer the chopped potatoes to a separate bowl.

Step 4: Heat Oil and Temper Spices

Place a cooking pot over the fire and add 2-3 tablespoons of cooking oil. Once the oil is hot, add 1 teaspoon of mustard seeds and 1 teaspoon of cumin seeds. Allow them to splutter for about 30 seconds until fragrant.

Step 5: Add Curry Leaves and Potatoes

Carefully add 5-6 curry leaves to the pot. Immediately add the chopped potatoes and stir well to coat them with the oil and spices. Cook the potatoes for 5-7 minutes, stirring occasionally, until they are slightly tender.

Step 6: Prepare Tomatoes

While the potatoes are cooking, pick 4-5 small tomatoes from the plant. Wash them thoroughly and then chop them into small, even pieces.

Step 7: Add Dry Spices to Potatoes

Add 1/2 teaspoon of turmeric powder and 1 tablespoon of red chilli powder to the cooking potatoes. Stir vigorously for 1-2 minutes to ensure the spices are well combined and cooked.

Step 8: Incorporate Tomatoes and Water

Add the chopped tomatoes to the pot with the potatoes and mix thoroughly. Continue to cook for 3-4 minutes until the tomatoes soften and integrate into the mixture. Pour in 1 cup of water, stir, and bring the curry to a gentle simmer. Let it cook for 10-15 minutes, or until the potatoes are fully cooked and the curry has thickened to your preferred consistency.

Step 9: Cook Soaked Rice

Drain the soaking water from the rice. In a separate pot, add hot water and the drained rice. Cook the rice until it is tender and fluffy.

Step 10: Prepare Fresh Coriander

Pick a bunch of fresh coriander leaves from the plant. Chop the coriander leaves finely.

Step 11: Finish Potato Curry

Add the finely chopped fresh coriander leaves to the simmering potato curry. Stir gently to combine. Remove the pot from the fire.

Step 12: Drain Cooked Rice

Once the rice is cooked, carefully drain any excess water using a colander.

Step 13: Serve Shaak Bhaat

On a large serving plate, spread a portion of the hot potato curry. Create a mound of the freshly cooked Basmati rice in the center of the curry. Garnish with a few fresh coriander leaves.

Step 14: Enjoy the Meal

The delicious Bateta Nu Shaak with Basmati rice is now ready to be enjoyed.

• Cooking outdoors adds a unique smoky flavor to the dish.

• Adjust the amount of red chilli powder according to your spice preference.

• Freshly picked ingredients enhance the flavor significantly.

• The video also shows feeding stray dogs, highlighting a compassionate aspect of the cooking process.

• Add other vegetables like peas or carrots for a mixed vegetable curry.

• For a richer gravy, add a tablespoon of cashew paste or cream during simmering.