Batata Humman Recipe - Potatoes cooked in spicy Mangalorean gravy.

This recipe is from the book Konkan Cookbook.

Main Ingredients : Potatoes(आलू), Scraped coconut (कसा हुआ नारियल)

Cuisine : Maharashtrian

Course : Main Course_Veg

Batata Humman

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!

 

For more recipes related to Batata Humman checkout Batata Song , Ambat Batata , Baby Potatoes In Spicy Yogurt Gravy , Chutneywale Aloo . You can also find more Main Course_Veg recipes like Paneer Jalfrazie, Padwal Chi Koshimbir, Karele Ki Kalonji, Pacri Nenas. Or try out these recipes from Maharashtrian Cuisine like Kelphulachi Bhaji, Aloo Pyaaz Tamatar, Mawa Modak, Amsul Saar.

Batata Humman Recipe - How to make Batata Humman

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Prep Time : 6-10 minutes

Cook time : 11-15 minutes

Serve : 4

Level Of Cooking : Medium

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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