Batate song is a spicy and sour potato curry very authentic and popular to konkani cuisine. Normally this curry when its served during wedding occasion, the colour is very very reddish and is extra spicy that kids most of the time avoid. Since I love spicy flavour, it suits me a lot. But when ur making at home, you can reduce the amount of heat according to ur likings.
Batate song can be prepared with or without coconut. I would say if ur going for sidedish, avoid adding coconut and if ur looking for gravy, for eg with idiappam, or with rice, then addition of coconut would be tasty. My version is with coconut and I had a nice combi with idiappam for dinner.
INGREDIENTS
2 Cups Boiled Potato.
1 Onion.
3/4 Cup Grated Coconut.
6 Red Chilly (Kashmiri chilly)
2 tsp Coriander seeds.
1/2 tsp Tamarind extract.
Salt to taste.
Water as needed.
METHOD.
Heat 1 tsp oil in a pan. Add grated coconut, red chilly, coriander seeds and fry till coconut turns slight brown. Cool the mixture and grind into smooth paste adding tamarind extract plus adequate water. Keep it aside. Heat 1 tbsp oil in a another pan. Fry onion till they turn translucent. Then add the grounded masala with salt. Pour adequate amount of water and bring the gravy to boil. Add chopped potato and reduce the flame for 2 to 3 min covered with a lid. Stir again till the masala gets well combined with potato and the gravy turns thick. Serve hot with rice or idiyappam.
Enjoy!!
Batate song can be prepared with or without coconut. I would say if ur going for sidedish, avoid adding coconut and if ur looking for gravy, for eg with idiappam, or with rice, then addition of coconut would be tasty. My version is with coconut and I had a nice combi with idiappam for dinner.
INGREDIENTS
2 Cups Boiled Potato.
1 Onion.
3/4 Cup Grated Coconut.
6 Red Chilly (Kashmiri chilly)
2 tsp Coriander seeds.
1/2 tsp Tamarind extract.
Salt to taste.
Water as needed.
METHOD.
Heat 1 tsp oil in a pan. Add grated coconut, red chilly, coriander seeds and fry till coconut turns slight brown. Cool the mixture and grind into smooth paste adding tamarind extract plus adequate water. Keep it aside. Heat 1 tbsp oil in a another pan. Fry onion till they turn translucent. Then add the grounded masala with salt. Pour adequate amount of water and bring the gravy to boil. Add chopped potato and reduce the flame for 2 to 3 min covered with a lid. Stir again till the masala gets well combined with potato and the gravy turns thick. Serve hot with rice or idiyappam.
Enjoy!!
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