There are so many potato curries from my mums Gujarati jikoni, and there are a handful that never fails with my family, this Bafela Bateta nu Shaak comes in close second place to the the all time favorite Koru Bateta nu Shaak.

While it uses simple ingredients, you probably already have in the pantry the flavors of curry leaves and lemon and the crunch of the sesame never fails to impress. 

Best served with Kadhi or Daar, Rotli and rice. 

Leftovers can be smooshed between buttered bread with green chutney and toasted for a quick snack.

Method:

• 4 medium red potatoes 
• 3 tbsp oil
• 1/4 tsp asafetida/ hing
• 1 tsp whole mustard seeds/ rai
• 2 tbsp white sesame seeds
• 1 stalk/6-8 curry leaves/limbri
• 1-2 green chillies split lengthwise 
• 1 tsp turmeric powder
• 1/2 tsp red chili powder 
• 3 tsp pink Himalayan salt or to taste
• 1/2 lemon 
• Cilantro for garnish

Method:

1. Boil potatoes until a knife runs through without resistance and cube them into 1/2 cubes.
2. Sprinkle 1/2 teaspoon turmeric powder, salt and the red chili powder.
3. Heat oil in a wok or karai, add asafetida, and mustard seeds, when they pop; lower the heat and, 
4. Add green chillies, curry leaves and sesame seeds, stir for about 30 seconds,
5. Add boiled potatoes and toss everything together and cook for 3-5 minutes. Leave it in the pan a little longer to get some crusty crunchy potatoes!
6. Squeeze lemon juice on the potatoes and garnish with cilantro leaves.
7. Best served with Kadhi, Rotli and rice.