kokum bateta salad -Bohra Style | Kokam wale kaale Aaloo || Tangy Potato | Ramzan special

kokum

🥗Healthier: pomegranate seeds

💰Cheaper: tamarind

Pomegranate adds sweetness and color, while tamarind provides a tangy flavor.

coconut oil

🥗Healthier: olive oil

💰Cheaper: vegetable oil

Olive oil offers health benefits and a different flavor profile.

green chilies

🥗Healthier: bell peppers

💰Cheaper: jalapeños

Bell peppers provide sweetness and color without the heat.

black mustard seeds

🥗Healthier: cumin seeds

💰Cheaper: yellow mustard seeds

Cumin adds earthiness while yellow mustard seeds are milder.

Soak kokum in warm water for 10 minutes to soften.

Peel and dice boiled potatoes into cubes.

Finely chop onion and green chilies.

Chop coriander leaves coarsely.

Heat coconut oil in a small pan over medium heat until shimmering.

Add mustard seeds to the hot oil and cook until they pop, about 1-2 minutes.

In a large mixing bowl, combine soaked kokum, diced potatoes, onion, green chilies, and coriander leaves.

Pour the tempered mustard oil over the salad mixture.

Add lemon juice and salt to taste, and mix gently.

Let the salad sit for 5 minutes to allow flavors to meld.

Serve chilled or at room temperature.

Cooking Techniques

Spice Level:

Dietary