How to make Batata Humman - Potatoes cooked in spicy Mangalorean gravy.
This recipe is from the book Konkan Cookbook.
Main Ingredients : Potatoes (आलू), Scraped Coconut (कसा हुआ नारियल)
Cuisine : Tamil Nadu
Course : Main Course Vegetarian
Batata Humman Recipe Card
Hindi: Aloo
Why is it that when you are stuck at “what should we cook today” the answer is always “make some aloo!” Potatoes are like this…extremely popular and have multipurpose usage.
And did you always think that eating a potato will make you fat?
Well, don’t – it is a surprising source of vitamin C and provides useful amounts of starch, thiamine and niacin and around a hundred grams will provide about eighty calories.
Little did you know!
Well, don’t – it is a surprising source of vitamin C and provides useful amounts of starch, thiamine and niacin and around a hundred grams will provide about eighty calories.
Little did you know!
For more recipes related to Batata Humman checkout Batata Song , Aloo Matar, Achari Aloo, Baby Potatoes In Spicy Yogurt Gravy . You can also find more Main Course Vegetarian recipes like Zhunka, Gobhi Tak-A-Tak, Bharwan Tinda, Bhendi Masala.
Prep Time : 6-10 minutes
Cook time : 11-15 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Spicy
Ingredients for Batata Humman Recipe
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
Method
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.
