Sanjeev Kapoor
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Batata Humman

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Potatoes cooked in spicy Mangalorean gravy.

This recipe is from the book Konkan Cookbook.

Preparation Time : 6-10 minutes

Cooking time : 11-15 minutes

Servings : 4

Batata Humman

Main Ingredients

Potatoes, Scraped coconut

Cuisine

TamilNadu

Course

Main Course-Veg

Level Of Cooking

Easy
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Ingredients

  • 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.

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