Wednesday, 20 April 2016

Gujarati Bateta Jamanvar Nu Saak - Gujarati style Potato Curry #Gujaratibatetanushaak #Kemcho #Jamanvar #nowonmyblog #jcookingodyssey

Bateta Jamanvar nu Saak / Shaak , so easy to whip up yet it has this unique taste. Spicy, Sweet and Tangy flavours that are in this curry makes it Phenomenal .

Have you been invited to Gujarati weddings, religious occasions or get together ? yes? very nice ! I am sure you did not get this curry in your (thali) plate , am I right ? Obviously not , with times changing, Gujarati menus have changed, became fusion and this humble yet robust Potato Curry has lost it's charm from the big feasts and menus..If you are lucky, you might get served in tiny Villages of Gujarat !!!

BTW, Jamanvar translates Feast !

Okay, so let me virtually invite you for Jamanvar and show to you what sort of Traditional and Authentic Gujarati Menu you would have found at any typical Gujarati home or wedding if you were invited about 30-40 years ago. Obviously, you may have found every dish pure vegetarian, and altogether you'll have four or five items in your Thali, mostly contains Gujarti Daal, Plain Rice, One sweet ( Either Churma Na Ladoo or Mohanthaal ) One Farsan ( mostly Ganthiya or Fulwadi ), Bateta nu Saak and for drink you'll have Buttermilk ( Chaas )

The reasons behind this type of menus were so simple and understandable . In olden days people lived without electricity and gadgets,  so they prepared only few items, which are non perishable sweets like Ladoo, and Savouries for hundreds and hundreds of people, and prepared fresh dishes like rice, daal and saak just few hours before the main feast served.

Maybe these menus are disappearing from the modern era, but I have a special place for them in my heart and home as I have so many childhood memories woven around these foods ! In our family I was the first one to jump up and get excited , if we were invited to any wedding, big occasions or for dinner parties as I knew that there will be my favourite food served because somehow my mum never  was interested in particular this curry, and once I got told off by her just because she asked me to prepare 'Dum Aloo' and I prepared this curry :)

Lol..with time passing by now I am not fond of this curry as much as I used to at one time, but my family love it, so this time I prepared for them and they enjoyed it with Bhakhri

While I was growing up in India, most of the weddings used to take place at your own house and whole neighbourhood were invited and also they happily took  responsibility and share some work too.
Lol, I would always ask for some small task around the kitchen area ! (Now you know , why I so love to hang around in the kitchen :P) I sit there watching caterers and family members transform the most rudimentary ingredients into aromatic, scrumptious and delectable Jamanvar dishes.

One of them was Bateta nu Saak, and that is not ordinary saak, it's Jamanvar nu Saak ! You must try at least once in a lifetime  :) So one might ask how this potato curry is different than any other Potato Curry.
Firstly Jamanvar nu saak, potatoes aren't peeled.
To make curry sweet, you must use Jeggery ( Gor, Gud )
To make curry tangy or sour use Tamarind paste.
There are no chilli-ginger  or onion garlic added to this curry.

print recipe

Gujarati Bateta Jamanvar nu Saak
Authentic Gujarati style potato curry which has all the flavours !
  • 500 g Potatoes
  • 75 ml Oil
  • 1 tbsp. Cumin and Mustard seeds
  • Pinch Hing
  • 3-4 Dry red chillies broken
  • to taste Salt
  • 25-30 g Jaggery
  • 3-4 tbsp. Tamarind paste
  • 1 tbsp. Red chilli powder
  • 1/2 tbsp. Turmeric powder
  • 2-3 tbsp. Ground cumin and coriander
  • 1 tsp. Garam Masala
  • 1 tsp. Kashmiri chilli powder
  • handful Fresh coriander leaves
Cut potatoes in desire size and wash thoroughly. 
Keep them in cold water.
Heat oil in a kadai, add cumin and mustard seeds.
Once they crackle , add hing and dry red chillies.sauté for few seconds, and add cut potatoes without water.
Mix everything and let the potatoes cook for one minute.Add all the masala and salt.
Let the masala cook  , once aroma starts wafting add water.
I use my andaza ( approximate ) in adding the water.
Cover the kadai with the lid and let the potatoes cook.
Make sure curry doesn't get dry as we need to keep gravy.
Once potatoes are cooked, but not mashed add tamarind paste and jaggery. 
If needed add little water.Once again cover the pot, and cook the potatoes.
Keep checking, maybe you can mash couple of potato pieces with back of the spoon, so gravy gets nice and thicker.
Switch off the heat, cover the pot and let the curry to sit for 3-4 minutes.
In this time potatoes gravy will get thicker and potatoes will absorb all the flavours.
Garnish with the chopped coriander and serve hot with Bhakhri, roti, puri or paratha.
Traditionally it is preferred to be eaten own it's own with Churma na Ladoo. 
Enjoy !
Prep time: Cook time: Total time: Yield: 4-6 people

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