Anamika Dave
Bateta nu shaak has been a staple in my life since I came out of the womb. A constant as grades passed me by and my height grew to reach above the counter, and friends were gained and lost. The varied spices graced my tongue every year on birthdays,
graduations and 4+ days, with the soft potatoes incorporated creating the perfect comfort meal. Coming in from the cold wind that kissed my face to the warm spices that graced my presence, reminded me of my beautiful heritage and the ultimate comfort. Every birthday, the carefully created shack was spooned into my plate with a rotli that was made with love by my mother. A traditional Gujarati meal, it had almost become a personality trait. Everyone from aunts to family friends to my mother knew that this
was my favourite shaak; trips to their houses always involved it and every variation was savoured with each bite, although, no one could ever beat the one closest to my heart. This specific concentration of potatoes to gravy to seasonings always knew how to
crack my heart open in the best way and stuff it with love. Even now, after long classes involving Shakespeare and polynomials, I get the privilege of going home knowing
that I will be smothered with my favourite food that always gives me a pep in my step. Whenever the delicious food of my beloved mother and heritage graces my tongue, I
am immediately sent back through the past versions of myself who has come and gone. Every time, it makes me tear up knowing that no matter what, I will always have bateta nu shaak to remind me of my childhood years, even after my hairs have grayed and my skin has wrinkled.
graduations and 4+ days, with the soft potatoes incorporated creating the perfect comfort meal. Coming in from the cold wind that kissed my face to the warm spices that graced my presence, reminded me of my beautiful heritage and the ultimate comfort. Every birthday, the carefully created shack was spooned into my plate with a rotli that was made with love by my mother. A traditional Gujarati meal, it had almost become a personality trait. Everyone from aunts to family friends to my mother knew that this
was my favourite shaak; trips to their houses always involved it and every variation was savoured with each bite, although, no one could ever beat the one closest to my heart. This specific concentration of potatoes to gravy to seasonings always knew how to
crack my heart open in the best way and stuff it with love. Even now, after long classes involving Shakespeare and polynomials, I get the privilege of going home knowing
that I will be smothered with my favourite food that always gives me a pep in my step. Whenever the delicious food of my beloved mother and heritage graces my tongue, I
am immediately sent back through the past versions of myself who has come and gone. Every time, it makes me tear up knowing that no matter what, I will always have bateta nu shaak to remind me of my childhood years, even after my hairs have grayed and my skin has wrinkled.
~ Ingredients ~
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~ Instructions ~
1. Heat your pan on medium heat, and put your oil in it 2. Put in cumin and mustard seeds, until they start crackling 3. Then, put your ginger, garlic and green chili paste into the pan 4. Stir well, and after put your diced tomatoes in, adding salt at this point, and let them soften and cook for about five minutes 5. At this point, add all of your seasonings (Turmeric, Chili Powder, Coriander Powder, Cumin Powder) 6. At last, put your potatoes in, mixing it all well together 7. Next, add your two cups of water and cover your pan, cooking until your potatoes become soft 8. Make sure to check in between, feel free to add hot water as needed 9. Take the time now to add your garam masala and coriander, for garnish 10. Now is your time to finally taste the warmth and have it with a fresh rotli! |
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