Chutney Bataka nu Shaak

Method

1. 1

   The chutney

   • Blend the coriander, mint, ginger, garlic, chillies, peanuts and sesame until smooth, add lemon juice and set aside.
2. 2

   The tempering

   • Heat oil; add mustard seeds, then cumin, then asafoetida and curry leaves.
3. 3

   The potatoes

   • Add the potatoes, salt and turmeric and cook for about 5 minutes.
   • Add the chutney with ½ cup water and half-cook until soft, then add the ground spices and 2 cups of water.
   • Simmer on low for 10–15 minutes until fully cooked.