Konkani Style Batata Song Recipe - Dry Red Chili Potatoes Fry
A quick recipe made with just three ingredients like potatoes, dry red chilli and tamarind with right balance of salt. A simple and quick side dish that belongs to a cuisine that is famous in konkan region. Serve it along with a warm phulka and a Dal by the side to make your meal complete.
Konkani Style Batata Song Recipe-Dry Red Chili Potatoes Fry is a dry dish made simply with ground dry red chillies and tamarind into a smooth paste and mixed with soft potatoes.
The dish is from a part of Konkan Cuisine which belongs to Saraswat Brahmin. They are a community who are primarily Brahmins who live in the west coastal region of India. Saraswat Brahmin are strictly vegetarians.
Serve the Konkani Style Batata Song Recipe along with Phulka/ Tawa Paratha and Gujarati Dal Recipe by the side for a weekday meal.
If you are looking for more Konkani Recipes, here are some:
5 M
25 M
30 M
4 Servings
Ingredients
- 4 Potatoes (Aloo) , peeled and cut into medium sized
- 1 teaspoon Mustard seeds (Rai/ Kadugu)
- Salt , to taste To Grind
- 5 Dry Red Chillies
- 18 grams Tamarind
How to make Konkani Style Batata Song Recipe - Dry Red Chili Potatoes Fry
To begin making the Konkani Style Batata Song, roast the dry red chillies in a pan till it gets crip and changes its colour a bit.
Add it into a mixer along with tamarind, a little water and grind it into a smooth paste.
Heat a pan with oil, add mustard seeds and crackle it for 10 seconds. Add in the ground red chilli paste and fry for at least 10 minutes.
In the meanwhile pressure cook the potatoes with little water and salt to one whistle till it is just cooked. Allow the pressure to release by itself and strain the water.
Peel the potatoes and let it cool down. Cut the potatoes in cubes and keep them aside.
Add the potatoes into the pan in which the gravy is getting sautéed and mix well. Once the gravy is well coated with potatoes, switch off the stove. This will take about 2-3 minutes.
Serve the Konkani Style Batata Song Recipe along with Phulka/Tawa Paratha and Gujarati Dal by the side for a weekday meal.
