Batata Song (just song, no dance)

This quintessential Konkani potato dish was a staple growing up. This spicy, tangy dish along with a good ol' Dali-tove and rice was what made everything perfect. This recipe is courtesy Amma who patiently guided me through the process of making this dish.

Ingredients

4 potatoes par boiled 

2 onions diced finely

2 tbsp of coconut oil

6-8 byadgi chillies

2 tbsp whole coriander

1/2 tsp of fenugreek seeds

2 tsp of tamarind water

1/2 cup coconut

1/4 tsp of turmeric powder

Salt to taste

Let's get started

Step 1 - Par boil the potatoes in salt water (pressure cook or in a pan, you choose), cool peel and cut into medium size pieces. Set aside

Step 2 - Roast, chillies, coriander and fenugreek seeds in a pan with a little oil (any oil). Cool and grind to a fine paste along with coconut, turmeric and with little water. Add the tamarind water to the mix.

Step 3 - Take a big pan, add coconut oil, fry half the chopped onion till slightly brown. At this point add the other half of the onion and fry till we get the second batch slightly translucent. (Do not cook all the second batch all the way. We want the nice sweet caramelised taste and the crunch from the onion. )

Step 4 - Once you've slightly browned the second batch of the onion, add the ground mixture and salt. Let it simmer for 5 mins.

Step 5 - Add the potatoes, let the masala coat the potatoes,  at this point, add water to bring the dish to the desired consistency. Check for salt and add per taste. Simmer for 5 mins, garnish with coriander and serve with a side of rice and dal or even chapati.