Konkani Batate Saung

Batate Song and Batate Wagh are the most popular Konkani potato delicacies.  Both traditional curries are extremely spicy. But I use mild Byadagi variety of red chillies for a medium spiced Saung. For Konkani food lovers, here is a Mangalore style Batata Saung.

Ingredients:
Boiled Potatoes/Batate - 2 big
Onion - 1 medium
Grated Coconut (fresh or frozen) - about 1 cup
Dry Red Chilies (Byadagi variety) - 5
Coriander Seeds/Dhane - 1 tbsp
Tamarind/Chinch/Chincham - 1 tsp
Oil - 2 tbsp
Salt

How to cook Konkani Batate Saung:

• Heat about 1 tsp oil in a pan. Add coriander seeds and dry red chilies. Sauté at low heat until coriander seeds slightly darken and turn aromatic. Red chilies will turn crisp too.
• Grind roasted coriander seeds, red chilies, tamarind and coconut to a fine or slightly coarse paste.
• Finely chop onion. Peel the boiled potatoes. Dice potatoes into bite size pieces or just crumble them with your hands. I used a white onion and Russet potatoes.
• Heat about 2 tbsp oil in a kadhai/wok. Add onions and sauté until golden brown. Do not add salt and cook it uncovered. The flavor of the golden brown fried onions is the highlight of this potato curry.
• Add the ground coconut paste, salt and boiled potatoes. Cook it for about 2 minutes or until you get the desired consistency of the gravy.

Enjoy spicy Batata Song with rice or chapati.