Batate Song – a Konkani style spicy potato curry
About Batate Song
Batate Song is a spicy curry made with potato, onions and spices. It’s a conventional Konkani dish and pairs well with steamed rice and Dalitoy. Made with few basic ingredients, this curry seems delicious and gets made quickly.
The term ‘Song’ within the context of Konkani cuisine doesn’t confer with the English word song as in ‘music’. As an alternative it comes from the Konkani language. In Konkani the term ‘song’ refers to a sort of gravy commonly utilized in many dishes. Hence, Batate Song refers to potatoes cooked in a spicy gravy.
List of ingredients to make Batate Song
Veggies : Potatoes and Onion
Spices : Byadgi red chillies, coriander seeds, fenugreek seeds, mustard seeds
Other ingredients : curry leaves, tamarind, coconut oil and salt
Step-wise recipe to make Batate Song
Wash the potatoes and place it in a pressure cooker. Add 2 cups of water and pressure cook for 4 to five whistles.
. To make the masala, heat a pan and add few drops of coconut oil. Add dry red chillies and roast for few seconds.
Remove the chillies once roasted. Add coriander seeds and methi seeds. Roast for few seconds.
Allow the roasted ingredients to chill completely. Transfer the roasted ingredients to a mixer jar.
Add tamarind and little water.
Mix to a tremendous paste. Keep aside.
Once the pressure cooker cools down, remove the potatoes, peel and chop them. Keep aside.
Heat 2 tsp of coconut oil. Add mustard seeds, curry leaves and chopped onions. Sprinkle some salt and saute.
Cover and cook till onion turns soft. Add the masala paste and saute.
Rinse the mixer jar and add that water. Mix well and cook on low flame till the masala is well roasted.
Add boiled, chopped potatoes. Mix well.
Add some water and blend well. Add salt as per taste.
Cover and cook on low heat for 1 to 2 minutes.
Serve hot with rice, roti or dosa.
Recipe Card
Batate Song | Konkani style spicy potato curry
– a Konkani style spicy potato curry
- 2 potatoes
- 1 large onion
- 6 to 7 Byadgi red chillies
- 1 tsp coriander seeds
- 3 to 4 fenugreek seeds (methi seeds)
- a marble sized ball of tamarind
- 2 tsp plus few drops of coconut oil
- ½ tsp mustard seeds
- few curry leaves
- salt to taste
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Wash the potatoes and place it in a pressure cooker.
-
Add 2 cups of water and pressure cook for 4 to five whistles.
-
To make the masala, heat a pan and add few drops of coconut oil.
-
Add dry red chillies and roast for few seconds.
-
Remove the chillies once roasted.
-
Add coriander seeds and methi seeds. Roast for few seconds.
-
Allow the roasted ingredients to chill completely.
-
Transfer the roasted ingredients to a mixer jar.
-
Add tamarind and little water. Mix to a tremendous paste. Keep aside.
-
Once the pressure cooker cools down, remove the potatoes, peel and chop them. Keep aside.
-
Heat 2 tsp of coconut oil. Add mustard seeds, curry leaves and chopped onions. Sprinkle some salt and saute. Cover and cook till onion turns soft.
-
Add the masala paste and saute.
-
Rinse the mixer jar and add that water.
-
Mix well and cook on low flame till the masala is well roasted.
-
Add boiled, chopped potatoes. Mix well.
-
Add some water and blend well.
-
Add salt as per taste.
-
Cover and cook on low heat for 1 to 2 minutes.
-
Serve hot with rice, roti or dosa.
Recipe Video
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Ponsa Mulik
Surnoli
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Goli Baje
Tendli Bibbe Upkari
Madgane
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