Dungri Bateta Nu Shak (Onion and Potato Curry) is a great combination for a curry especially if you want something quick, healthy and full of flavour.
Of all the veg and non-veg restaurants I have visited in the years, I have never come across this particular curry anywhere and yet it is a staple all across India, especially in Gujarat. Some say it’s a very simple recipe, which is true but the flavours from this simply spiced curry are something to really experience. Often, a similar curry is made as a filling for masala dosa but with more spices. In such recipes as this one, it is the onions which bring the aromatic flavours.
In this particular recipe I have used brown onions, but you can use any other onion you wish or have available. Each one will bring a slightly different but wonderful aroma. With the addition of cloves, cumin, cinnamon and dried red chillies this dish really flavourful. I usually make this when I’m in a rush or want to have some time away from the kitchen. It’s a quick and economical dish as potatoes and onions are readily available in Asian kitchens!
For those of you who think this is a simple recipe or who know of well, please excuse my posting it up. It is aimed more so at bachelors and those new to Indian cooking.
Dungri Bateta Nu Shak (Onion and Potato Curry)
1 large brown onion
2-3 large white potatoes
1 dry red chilli
½ inch cinnamon stick
1 ½ teaspoon cumin seeds
½ teaspoon asafoetida
1 ½ teaspoons turmeric powder
1 ½ teaspoons coriander powder
Salt as required
- To begin with, peel the potatoes and slice into thin chip shapes. Wash and set aside.
- Then peel the onion and slice thinly and set aside.
- Heat a pan, add 1 ½ tablespoons of olive oil. Add the cumin seeds, dry red chilli, cloves and cinnamon stick. Sauté them until they are aromatic.
- Add the asafoetida and onions. Sauté them until they are translucent and slightly soft.
- Add the washed potatoes and combine with the onions.
- Add coriander powder, turmeric and salt and mix well.
- Cook the curry at a medium heat, stirring occasionally.
- Once the potatoes are soft to break, turn off the heat and serve hot.
This curry can be served with hot paratha or rotli.