Learnt from the best bateta nu shaak maker, my mother in law;
Rashmita Ramji
Cut the potatoes into small cubes and coriander and place aside. Blend your tinned tomatoes into a paste and prepare your spices in small bowls.
In a saucepan, add the oil, rai and jeeru. Place the dried chilli broken into 2/3 pieces and cover the lid. Once you have heard all the popping come to a stop, turn heat down to low and remove lid. Add your potatoes and cover pot again.
Once sizzling has died down a little, uncover the pot and add one cup of water, the potatoes should be peeking out. Do not cover completely with water. The potatoes need to boil now on medium heat until they are soften. Check potatoes by poking a knife and it should go straight through. If so, add the can of tinned tomatoes, salt and all your spices. Cover the pot and turn your heat up to high.
Once the curry has thickened and its consistency you like, turn off the heat and garnish with coriander.
Serve with garam (hot) rotlis