Spicy Gujarati Lasaniya BatataVeg

1

Boil, peel, and halve the baby potatoes.

2

Deep fry them in hot oil until they turn golden brown, then remove and set aside.

3

In a pot of boiling water, drop in the tomatoes and deseeded Kashmiri red chilies.

4

Boil until the tomato skins begin to peel, then remove from heat.

5

Once slightly cooled, peel the tomatoes and blend them along with the chilies into a smooth puree.

6

Lightly bash the peeled shallots to help them absorb flavors; if using large onions, cut them lengthwise.

7

Heat 2 tablespoons of oil in a pan.

8

Add the bay leaf, cinnamon stick, cloves, and asafoetida.

9

Add the pounded green garlic (or substitute with minced garlic cloves) and curry leaves, sautéing for a few seconds.

10

Stir in the chopped green chilies and the prepared shallots, sautéing for a few seconds.

11

Add the tomato-chili puree to the pan and cook for 6–7 minutes.

12

Stir in the garam masala, raw mango powder, turmeric powder, Kashmiri red chili powder, and a big pinch of sugar.

13

Cook until the moisture dries out.

14

Add a splash of water and bring the mixture to a boil. Stir in the chopped green garlic leaves and salt to taste.

15

Add the fried baby potatoes to the curry, stir well, cover the pan, and let it cook on low heat for about 5 minutes.

16

Garnish with fresh chopped coriander leaves and serve hot with your choice of flatbreads like chapati or puri.