Potatoes in seasoned curds (Batate Gojju)

Potatoes in seasoned curds (Batate Gojju)

My weeknight dinner: A bowl of rice, scrumptious potato gojju and some buttermilk chillies! Heavenly dinner ready in just 30 minutes! And it's comfort food at it's best. 

Potatoes are cooked and are added to seasoned curds to make a lip smacking dish. The seasoning makes this potato dish flavourful and delicious. Serve this potato gojju as an accompaniment with rice or serve it as a side dish for lunch and dinner. Don't forget to serve them along with some spicy buttermilk chillies (called as takka mirsang in Konkani).

A very quick recipe perfect for times when you need to fix a quick meal or are too lazy or tired to cook on a busy weekday. This yummy dish gets ready in 30 minutes with almost no prep.

This is an age old recipe. My granny used to make this potato gojju, then my mom cooked it and now I do. (Like most recipes on this website.) Batato means potato in Konkani. My twist to this recipe is I add some buttermilk chillies (takka mirsang/teek mirsang in Konkani) along with the seasoning to this gojju. The buttermilk chillies add taste and loads of flavour to this gojju. Lots of asafoetida and a huge flavourful seasoning is what makes this gojju scrumptious in the end. 


  • 3 medium sized potatoes
  • 1 cup curds
  • 2 green chillies
  • 2 tablespoons of grated coconut (optional)
  • 3 tablespoons of oil
  • 1/2 teaspoon of mustard seeds
  • 1/2 teaspoon of urad dal
  • 2 dried red chillies
  • 2 leaflets of curry leaves
  • 4 buttermilk chillies (optional)
  • A pinch of crystal asafoetida/asafoetida powder
  • Salt to taste

Serves: 2-3

Preparation Time: 30 minutes

Preparation Method:

1. Wash and then pressure cook potatoes until they are soft. 

2. Once the pressure is off the pressure cooker, remove out the potatoes and let them cool down. Then peel them. If you're in a hurry then run some cold water over the potatoes to cool them off. 

3. Smash the potatoes well such that you have only tiny clumps of potatoes and not many huge chunks. Unless, you like to eat chunky potatoes.

4. To the smashed potatoes in the mixing bowl, add in salt, curds, 1/2 - 3/4 cup of water if your curds is too thick and mix well.

The consistency of the gojju is semi-thick. If you are serving it as a side dish then keep it thick without adding water.

5. Add grated coconut, finely chopped/nicely smashed green chillies, crystal asafoetida melted in water and mix well. Check and adjust salt.

6. Seasoning the gojju: Heat oil in a tempering pan, add in mustard seeds, when they start popping, add in urad dal, buttermilk chillies and fry them for 30 seconds. Then add in broken red chilli pieces, curry leaves, asafoetida powder (if you haven't added melted asafoetida before) and let them sizzle. 

7. Add this seasoning to the gojju and mix well.

Serving suggestions:

1. Serve the potato gojju with rice as an accompaniment along with buttermilk chillies.

2. Serve the gojju as a side dish for lunch, dinner. Goes well along with curd rice and buttermilk chillies.

Side Note:

The buttermilk chillies added along with the seasoning to the gojju, tend to lose their crispiness with time. They get soaked in curds and become soggy with time. If you don't like them soggy then you can season the gojju just before serving. Or you skip adding buttermilk chillies to the gojju and serve them fried along side this potato gojju.

Find more Konkani cuisine side dishes here

Tags: Vegetarian, spicy, lunch, sides, dinner, easy to prepare, less time to prepare, Konkani recipe, Konkani dish, Konkani cuisine, Udupi cuisine, Mangalore food, Konkani food, bachelor recipe.