Batata Saung is a Konkani dish. It’s a spicy curry with onions and potatoes. I heard about this dish from a family friend. I had also heard that it’s a spicy dish. I always wanted to try this dish because I love spicy food. As usual I searched about this dish 😉 Read various versions of the recipe. Tried it various times and have come up with my version.
I tell you, it’s a must try versatile dish. As usual I have used very little oil. This curry goes well with hot steamed rice, dosa, chapatti and roti. I like it with dosa.
Preparation time: 20 minutes Cooking time: 20 minutes Author: Anusha Acharya Recipe Type: Side dish Cuisine: South Indian Serving: 3 to 4 persons 1 Cup = 250 ml
Alugadde/ Aaloo/ Potatoes – 3 medium-sized
Irulli/ Pyaaj/ Onions – 2 medium-sized
Enne/ Thel/ Oil – 1 ¼ teaspoons
Arisina pudi/ Haldee paudar/ Turmeric powder – ¼ turmeric
Uppu/ Namak/ Salt – As required
Neeru/ Paani/ Water – As required
Kottambari beeja/ Dhaniya ke beej/ Coriander seeds – 2 tablespoons
Menthe kaalu/ Methee beej/ Fenugreek seeds – ¼ teaspoon
Byadgi mensinkayi/Byadgi mirch/ Byadgi chillies – 8 to 10
Bellulli/ Lahasun/ Garlic – 2 big cloves/ 5 to 6 cloves
Thenginkaayi thuri/Kisa hua naariyal/Grated coconut – ¼ cup
Hunse hannu/ Imlee/ Tamarind – 1 teaspoon
Step 1: Wash, peel and cut potatoes into medium sized cubes.
Step 2: Pressure cook potatoes for 2 Whistles.
Step 3: While the potatoes are getting cooked, prepare masala. Heat ¼ teaspoon oil in a pan, add methi seeds, coriander seeds and red chillies one after the other and roast it till nice aroma starts coming. Cool this masala.
Step 4: Peel and cut onions into medium-sized pieces.
Step 5: Once the roasted mixture gets cooled, grind grated coconut, tamarind, roasted mixture and garlic into a fine paste.
Making Batata Saung:
Step 1: Heat 1 teaspoon oil in a pan, add chopped onions and sauté for a minute. Do not overcook onions.
Step 2: Now add ground paste and turmeric powder to the sautéed onions and cook until the raw smell of the masala is gone.
Step 3: Now add cooked potatoes, salt and ad water to adjust the consistency and boil the curry for 7 to 8 minutes. Batata saung is ready to be served.
*Do not over roast the masala. Over roasting may make the curry bitter.
*Do not overcook potatoes. Overcooked potatoes become mushy in the curry, spoiling the texture of the curry.
*Amount of red chillies and tamarind can be varied according to your taste.
*Make sure to grind the masala to a fine paste. This gives good creamy texture to curry.
Happy and Healthy Cooking!!!!