Thursday, 1 March 2012

Batate Humman

"Batate Humman" is a Konkani side dish. 
Potatoes simmered in mildly spiced coconut gravy with a dash of asofoetida.
A non garlic non onion gravy dish, cooked mostly on festival days when konkani people do not eat onion and garlic.
This is a very simple gravy dish which can be made with fresh or dessicated coconut.
A big favourite among most of the konkani community, but the biggest fan of this dish I know is one of my cousin, who loved this dish so much as a kid that he wanted his mom to cook large quantities of it and fill it in the well they had it in their backyard, just so that he could eat it whenever he wanted.


Ingredients :
Potatoes - 2
Grated coconut or dessicated coconut - 1 cup ( 1/2 coconut )
Asofoetida/Hing - 1 tsp
Roasted red chillies - 4
Tamarind - 1/2 inch piece
Coconut oil/olive oil - 2 tsp
Water - 1/2 cup
Method :
Boil the potatoes, peel them, and cut them into bite sized cubes.
Grind the grated coconut/dessicated coconut along with red chillies hing and tamarind.
Add the water while grinding to get a smooth paste.
Now put the gravy in a vessel and start heating it, slowly put the cubes potatoes and simmer for atleast 10-15 mins.
Add the oil gently into the gravy while boiling.
This dish goes very well with Chapatis and also can be served as a side dish with Rice, Dalithoi ( Konkani dal).

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