Ghajar Aloo Raswala Shak (Carrots and Potatoes in a Tangy Gravy)

I felt very lazy to go to the grocery market today ... maybe because it seemed like I was there almost every day last week. It was late afternoon and dinner time was approaching. What to do? I raided the fridge, hoping I had enough veggies to make something remotely edible. What I found were 3 potatoes, 2 carrots, some bell peppers, onions and tomatoes. Since I had not made the Gujarati "raswala" (gravy) version of potatoes yet, I decided to make that tonight. I added carrots to the original recipe to try to add a different flavor and also, because Bhavnesh would not like just plain potato curry. I do not know how this one will turn out, but I have my fingers crossed!!

3 pototoes, boiled
2 long carrots, boiled
1 tsp red chili powder
1 tsp coriander powder
1/4 tsp turmeric powder
Pinch of asafoetida powder
1 tsp mustard seeds
1 tsp cumin seeds
1/2 tsp fennel seeds (optional)
1 tbsp lemon juice (or to taste)
Few dry red chilies, broken into bits
1 tsp sugar
Salt to taste
Ghee/oil for tempering
Chopped cilantro for garnish

1. Peel the carrots. Then boil the potatoes and carrots in a pressure cooker until both are tender. Once pressure cooker has cooled down, remove the veggies. Peel the potatoes. Then cube the potatoes and carrots and keep aside.
2. Heat oil/ghee in pot. Add the mustard, cumin and fennel seeds and let pop. Add the dry red chili bits and asafoetida next.
3. Then, add about 1.5 cups water to the pot along with the dry spices: salt, sugar, turmeric powder, coriander powder and red chili powder. Bring the gravy to a boil.
4. Finally, add the cubed potatoes and carrots and the lemon juice. Let simmer for about 5-10 minutes. Adjust for taste.
6. Garnish with chopped cilantro and serve hot with rotis.

I had plans to add onions and tomatoes to it as well, but decided not to mess up such a good thing. The onions would have been a nice addition, though, if sauteed at the end of Step 2. Also, we could have done without the fennel seeds. Otherwise, the shak was an excellent blend of sweet and tangy flavors. Enjoy!