Gujarati Keri-Bateta Nu Shaak (Raw Mango and Potato Curry) with Maharashtrian Prawn Koliwada Fry

Name: Gujarati Keri-Bateta Nu Shaak (Raw Mango and Potato Curry) with Maharashtrian Prawn Koliwada Fry
Prep time: 20 min
Cook time: 30 min
Ingredients: 250 g diced potatoes; 100 g chopped raw mango; 0.5 tsp mustard seeds; 0.25 tsp asafoetida; 1 tsp turmeric powder; 1 tbsp jaggery; 300 ml water; 300 g cleaned prawns; 1 tbsp ginger-garlic paste; 1 tbsp Kashmiri chili powder; 2 tbsp gram flour; 1 tbsp rice flour; 0.5 tsp carom seeds

⏱️ 20m Prep🔥 30m Cook

Primary Dish

Gujarati Keri-Bateta Nu Shaak (Raw Mango and Potato Curry)

Ingredients

• 250 g diced potatoes
• 100 g chopped raw mango
• 0.5 tsp mustard seeds
• 0.25 tsp asafoetida
• 1 tsp turmeric powder
• 1 tbsp jaggery
• 300 ml water

Cooking Steps

Heat oil in pressure cooker, add mustard seeds and asafoetida.

Add potatoes, mango, turmeric, and jaggery.

Add water and pressure cook for 3 whistles.

Mash slightly to thicken.

The Perfect Pairing

Maharashtrian Prawn Koliwada Fry

Ingredients

• 300 g cleaned prawns
• 1 tbsp ginger-garlic paste
• 1 tbsp Kashmiri chili powder
• 2 tbsp gram flour
• 1 tbsp rice flour
• 0.5 tsp carom seeds

Cooking Steps

Marinate prawns with ginger-garlic paste and spices for 5 minutes.

Toss with gram flour and rice flour to coat.

Shallow fry on a hot stove pan for 3-4 minutes per side until crispy.