Chawli Batate Nu Shaak Recipe

Cooking Directions

• STEP 1.Soak the black-eyed beans in water for at least 4 hours or overnight.
• STEP 2.In a pressure cooker, cook the soaked beans and potatoes with water, turmeric powder, and salt until tender.
• STEP 3.In a separate pan, heat oil and add cumin seeds, mustard seeds, and asafoetida. Then add onions, ginger, and garlic and sauté until golden brown.

Cooking Tips

• You can add other vegetables like carrots or bell peppers to the curry for added flavor and texture.
• Garnish the chawli batate nu shaak with fresh coriander leaves before serving.
• Serve the curry hot with roti or rice.

Storage and Serving

• Leftover chawli batate nu shaak can be stored in an airtight container in the refrigerator for up to 3 days.
• Reheat the curry in a pan or microwave until warmed through before serving.
• Serve with fresh roti or rice and enjoy.