Recipe: Bateta shaak

Total time: 25 minutes

Servings: 4

Note: This recipe for potatoes cooked with Gujarati-style spices is from Ravi and Lata Merchant of Patel Brothers grocery in Artesia. Asafetida is available at Indian markets.

1 tablespoon oil

1/2teaspoon black mustard seeds

1/2teaspoon cumin seeds

Dash of asafetida

1/2teaspoon turmeric

1 (1-inch) piece ginger root, peeled and grated

10 curry leaves

1 pound potatoes, peeled and diced medium (to make about 2 cups)

2 cups water

1/2teaspoon salt

1 1/2 teaspoons ground coriander

1 1/2 teaspoons ground cumin

2 tablespoons chopped cilantro, for garnish

1. Heat the oil in a small saucepan over medium-low heat. Add the mustard seeds, cumin seeds, asafetida, turmeric, ginger and curry leaves and stir. Cook for several minutes, until the spices release fragrance and the seeds start to pop.

2. Add the potatoes and mix well. Add the water and salt to taste. Raise the heat to medium, bring to a boil, then reduce heat to simmer. Cover and cook until the potatoes are done, about 12 minutes.

3. Sprinkle with the coriander and cumin and mix well. Garnish with the cilantro, and serve hot with warm Indian bread (nan) for dipping.

Each serving: 128 calories; 2 grams protein; 21 grams carbohydrates; 3 grams fiber; 4 grams fat; 0 saturated fat; 0 cholesterol; 298 mg. sodium.