Gujrati Khattay Aloo

Ingredients:

• 4-5 medium potatoes (peeled and cubed)
• 1 tbsp oil
• 1 tsp mustard seeds
• 1/2 tsp cumin seeds
• 1-2 dried red chilies (broken)
• 1/2 tsp turmeric powder
• 1 tsp red chili powder
• 1/2 tsp sugar
• 1 tbsp tamarind paste (or more, to taste)
• 1 tbsp lemon juice
• 1 tbsp jaggery (optional, for extra sweetness)
• Salt to taste
• Fresh coriander leaves (chopped, for garnish)
• Water (as needed)

---

Instructions:

1. Boil the Potatoes:

1. Peel and cut the potatoes into small cubes.
2. Boil the potatoes in water until they are tender, about 8-10 minutes. Drain the water and set the potatoes aside.

2. Tempering:

1. Heat oil in a pan over medium heat.
2. Add mustard seeds and let them splutter.
3. Add cumin seeds and broken dried red chilies. Stir for a few seconds until they become fragrant.
4. Add turmeric powder and red chili powder. Mix well to combine the spices with the oil.

3. Cook the Potatoes:

1. Add the boiled potatoes to the pan and stir gently to coat them with the tempering and spices.
2. Add salt, sugar, tamarind paste, jaggery (if using), and lemon juice. Stir everything together and cook for 3-4 minutes on medium heat.
3. Add a little water (about 1/4 cup) to create a slight gravy, and cook for another 5 minutes, allowing the flavors to blend and the potatoes to absorb the tangy-spicy sauce.

4. Final Touches:

1. Taste the dish and adjust salt, sugar, or tamarind as per your desired balance of sweet, sour, and salty flavors.
2. Garnish with fresh coriander leaves before serving.

---

Serve:

Serve the Gujarati Khattay Aloo with roti, paratha, or as a side dish with rice.

---

Nutritional Values (per serving, assuming 4 servings):

• Calories: ~150-200 kcal
• Protein: ~3g (from potatoes)
• Carbohydrates: ~30g (from potatoes)
• Fat: ~5g (from oil)
• Fiber: ~3g
• Sodium: ~400-500mg (depends on salt added)