Indian cuisine regards at least a small serving of hot, sour or piquant relishes and pickles as a necessary part of every meal. Many pickles are made annually and will last many months, even years. But there are always pickles and relishes made for immediate consumption with seasonal produce or even with whatever is available in the home at the time. This Batatyacha Thecha falls in the latter category. Potatoes are sliced thin and cooked and mashed with green chillies into which a tempering of asafoetida, mustard seeds and turmeric is mixed.
© Pravin Masalewale, 2020