I have been enjoying time in the kitchen with Priti, my friend and neighbor, and a couple weeks ago she shared her Gujarati dry vegetable dish for us to taste and after the first bite I immediately knew I needed the recipe. What I love about her method of cooking is the simplicity of each dish. A couple key spices, veggies and a little patience and in the end it tastes incredible.
We set aside time on a Saturday afternoon and decided to make the dish using small red and yellow potatoes. Here is what I learned.
How to make Gujarati Vegetable Side Dish
Slice 1-2 pounds of potatoes into thin slices, clean potatoes in a bowl of water and drain. Mince 2 garlic cloves and set aside. In a deep skillet or fry pan over medium heat pan add 1.5 tablespoons oil and 1 teaspoon mustard seeds and wait for them to pop.
Add the potatoes and let them cook on low-medium heat, slightly covered. Uncover and cook on medium-high heat to crisp once potatoes are cooked. Once almost cooked add garlic, 1-2 teaspoons red chili powder, 1 tablespoon dry ground coriander, 1 teaspoon ground turmeric and salt to taste. Stir and let it cook until potatoes reached desired doneness. Add chopped cilantro once dish is cooked for garnish.
We took a break to let the potatoes cool and all I could think about was when can I taste them! Finally we grabbed a fork and I couldn’t stop eating the potatoes. I took a couple servings home to share with John and I ended up eating almost all of them. My intent was to serve them with dinner, but they didn’t last that long.
This side dish would work well with a variety of vegetables such as: okra, tindora, potatoes, cauliflower, broccoli, brussels sprouts, green beans, or frozen peas.