This is very popular konkani recipe in Mangalore. I tasted first time during sambradan(temple feast) at our kuladeva temple. Potatoes cooked in hing gravy with a bite of fresh coconuts are just heavenly. Its really important to get the smell of hing in the gravy. Its simple and very delicious in taste and very easy to cook in no time. Its goes well with chappathi or phulka or also with kanji as well :)
NOTE: Use only Coconut oil for this recipe :)
INGREDIENTS
3 Boiled Potatoes
1/2 Cup Grated Coconut (fresh)
1/2 tsp plus pinch Hing
1 tbsp Coconut oil
2 tsp Mustard seeds
2 1/2 tsp Urad dal.
3 Green chilly
Few Curry leaves
Water as needed.
Salt to taste.
METHOD
Cut the boiled potatoes into small pieces and keep it aside.
Heat oil in a pan, Add mustard seeds and allow to splutter. Add urad dal and fry till the dal turns slight brown. Drop in green chillies and curry leaves and hing. Add potatoes with adequate amount of water as per ur consistency. Season with salt and allow them to boil. Then cover it and reduce the flame and let it flavours incorporate well. Once its done, mix them well and switch off. Top the gravy with fresh grated coconut and serve hot with chappati or phulka :)
Enjoy!!
NOTE: Use only Coconut oil for this recipe :)
3 Boiled Potatoes
1/2 Cup Grated Coconut (fresh)
1/2 tsp plus pinch Hing
1 tbsp Coconut oil
2 tsp Mustard seeds
2 1/2 tsp Urad dal.
3 Green chilly
Few Curry leaves
Water as needed.
Salt to taste.
METHOD
Cut the boiled potatoes into small pieces and keep it aside.
Heat oil in a pan, Add mustard seeds and allow to splutter. Add urad dal and fry till the dal turns slight brown. Drop in green chillies and curry leaves and hing. Add potatoes with adequate amount of water as per ur consistency. Season with salt and allow them to boil. Then cover it and reduce the flame and let it flavours incorporate well. Once its done, mix them well and switch off. Top the gravy with fresh grated coconut and serve hot with chappati or phulka :)
Enjoy!!
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