Konkani Cuisine influences most part of Western Karnataka Cuisine.
Technically Konkan region is in Maharashatra, but the food there uses coconut
in most of its dishes, as are dishes from Mangalore (coastal Karnataka).
Today's dish for BM # 32 beginning with Alphabet B - Batata Saang (Saang pronounced as an
elongated 'a') is a super spicy and quick to make side dish for Chapati (Flat
Indian Bread). Its almost akin to kootu(mixed veg gravy) and the only
difference from normal potato curries / gravies is the interesting use of
coconut. I had this while I had the opportunity to travel to Mangalore on work, and was hooked to it by its simplicity and spicy taste.
Make it once, and am sure you would love it. Adjust spice to suit your
palate as this can be fiery at times.Pair it with Chapati (flat bread) or Poori
(puffed and deep fried bread) and you have a winning combo on hand. Off to BM #
32 Day 2 with Batata Saang
Prep time : 15 mins | Cook time : 10 mins | Serves : 3
Batata Saang - Potato
and coconut gravy - served with flatbread or even Naan / Kulcha
Ingredients:
- Potatoes - medium sized - 2 nos
- Onion - 1 large
- Red chillies - 3 nos.
- Coriander seeds - ¼ tsp
- Tamarind paste - ½ teaspoon (or small gooseberry sized roundel)
- Coconut - fresh or frozen - 4 to 5 TBSP
- Hing / Asafoetida - a pinch
- Oil - 3 tsp
- Salt - to taste
- Tempering : oil (½ tsp) , Mustard seeds, curry leaves (Tempering
is optional) - Coriander leaves - to garnish
Method:
Boil potatoes, peel and slightly mash.
Heat a pan, add 1 teaspoon of oil. Roast coriander seeds and red
chillies for 1-2 mins. If using whole tamarind, switch off the flame and fry
for ½ min too in the same oil. Cool.
In the same pan, add 1 teaspoon of oil, and fry the onions till they
turn slightly brown, about 3-4 mins
Grind coriander seeds, chillies, asafoetida, tamarind, salt,
coconut, half of the browned onions to a smooth paste
In the pan with remaining fried onions, add the paste, slightly
mashed potato and ½ cup of hot water and simmer lightly for 3-4 mins till you
get the required consistency - which is slightly thick.
Prepare tempering with oil, mustard seeds, curry leaves. Add to
the simmering gravy.
Finish with chopped coriander leaves and serve immediately
Logo courtesy : Preeti
Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 32
Unknown says
Looks absolutely yum 🙂 would love to try this sometime Kalyani
Srivalli says
This makes a great side dish for pooris..looks so tempting!
Aruna Manikandan says
recipe sounds delicious 🙂
Unknown says
looks super tempting... should try this one!!!
Sowmya
preeti garg says
Look tempting, I had already shared this recipe in my blog in starting day with name of potato song.
Priya Suresh says
Omg,mouthwatering dish, anything with potatoes are my favourite, can have two more pooris with this side dish.
vaishali sabnani says
I like the flavor of coriander seeds..it makes the dish really flavorful...would love to taste some of this bhajias.
Chef Mireille says
with tamarind and coconut I definitely want to try these potatoes
cookingwithsapana says
Batata sang looks tempting and perfect dish for roti or Poori!
Unknown says
thats yummilicious batata saang 🙂 looks super yummy dear !!!
Sandhya Karandikar says
Looks very tempting and delicious.
Harini R says
Good one! Never tried adding coconut in a potato curry!
Janani says
I love the combo so yumm very tempting bookmarking it Kalyani.
The Pumpkin Farm says
simple and delicious, beautiful
Foodiliciousnan says
Coconut in a potato gravy is unusual indeed, although we have the potato podimas that is prepared with coconut at times. I'm sure it will taste great. Was surprised at the use of coconut in another Maharashtrian dal - Amti- which I came across last year and turned out to be very flavourful
Chitz says
Tempting, flavorful & tasty 🙂
Suma Gandlur says
Somehow I haven't tried this so far.Looks really tempting.
Pavani says
That potato sang looks spicy and delicious. Love the color too.
Unknown says
Delicious side dish..
Gayathri Kumar says
We do make coconut based potato gravy but addition of tamarind makes this saang quite interesting....
Padmajha says
This is the side dish I am going to make the next time I prep roti. Soounds delicious yaar...
Sandhya Ramakrishnan says
So many new regional dishes to try out! Love the Saang and your clicks make it even more inviting!
veena says
very tempting and lovely click!!
Archana says
Love this. Its different from what I make but then that is batat to you. Thanks I am bookmarking this.
Unknown says
I have tasted this in my friends place perfect combo with puris.. tempting.
Saraswathi Ganeshan says
Delicious combo with chappathi and you pictures are too tempting..