Batata Humman Recipe - Potatoes cooked in spicy Mangalorean gravy.

This recipe is from the book Konkan Cookbook.

Main Ingredients : Potatoes, Scraped coconut

Cuisine : Maharashtrian

Course : Main Course_Veg

Batata Humman

Batata Humman Recipe - How to make Batata Humman


Prep Time : 6-10 minutes

Cook time : 11-15 minutes

Serve : 4

Level Of Cooking : Medium


  • Potatoes 4 medium

  • Scraped coconut 1 cup

  • Bedgi whole dry chillies roasted 4-5

  • Tamarind pulp 1 tablespoon

  • Asafoetida a large pi

  • Tomatoes cut into 1 inch cubes 2 medium

  • Coconut oil 2 teaspoons


Step 1

Scrub the potatoes well under running water so that all the mud on the skin is washed away. Boil the potatoes till done, drain and set aside to cool.

Step 2

into one inch cubes without peeling. Grind together the coconut, red chillies and tamarind pulp to a smooth paste. Add asafoetida and blend it well.

Step 3

Mix potato cubes, tomato cubes, ground paste, half a cup of water and salt in a non stick pan and heat the mixture till it just comes to a boil. Lower the heat and simmer for two to three minutes. Drizzle raw coconut oil.

Step 4

Cover immediately and take the pan off the heat. Let it stand for five minutes. Serve hot with steamed rice or chapattis.

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