Potato Curry (Batate Gashi)
Love potatoes? Love potato curries? Then you gotta try Konkani cuisines famous potato curries. Batate batani gashi, batate human, batate vagu, batate gashi and many many more. All these are potato curries with a slight change in ingredients that make a world of difference when are tasted. They are delicious all the same. Soft potatoes in coconut based curries.
This potato curry here goes well with rice and make a delicious lunch, dinner. This potato curry also goes well with brown rice-white rice dosas (called as ukde suray polo in Konkani) for breakfast. Potatoes are added to a simple, flavourful coconut curry. This potato curry is called batate gashi in Konkani. Batato in Konkani means potato and gashi refers to coconut curry in Konkani.
- 1 medium sized potato
- 1/2 cup grated coconut
- 1/2 lemon sized tamarind
- 3-4 dried red chillies
- Salt to taste
- 1 tablespoon of oil
- 1 teaspoon of urad dal
- 1 teaspoon of coriander seeds
- 1/4 teaspoon of fenugreek seeds
- 1 tablespoon of oil
- 1/4 teaspoon of mustard seeds
- 1 leaflet of curry leaves
Preparation Time: 25 minutes
- Peel potato and chop it into cubes.
- Cook potato pieces along with 3/4 cup of water and salt on medium heat until they are cooked through.
- Meanwhile get the masala ready for the curry.
- Heat a tempering pan, add in oil, fenugreek seeds, urad dal, coriander seeds, pieces of dried red chillies and saute them until urad dal starts to brown.
- Once they cool down, grind them along with grated coconut, tamarind, salt into a smooth paste using as much water as needed.
- Once the potatoes are almost cooked, add in the ground masala and mix well.
- We need a curry with semi-thick consistency in the end. So, add in about 1/2 - 1 cup of water and mix well. The curry thickens on cooking and further more on cooling due to urad dal added to the masala. So, keep the curry a little watery than semi-thick consistency in the beginning.
- Bring the curry to boil and then simmer it until the rawness of the masala goes off. Check and adjust salt.
- Remove the curry off heat and season it.
- Seasoning: Heat oil in a tempering pan, add in mustard seeds. When they start popping, add in curry leaves and let them sizzle for few seconds. Add this seasoning to the curry and mix well.
- Serve this potato curry (batate gashi) hot with steaming hot rice for lunch, dinner or with brown rice-white rice dosas for breakfast.
Tags: Konkani recipe, Konkani cuisine, Konkani food, Konkani breakfast, Konkani curry, coconut curry, potato curry, gashi, batate gashi, potato ghashi, GSB Konkani recipe, vegan, vegetarian recipe, South Canara Konkani recipe, Konkani cooking, GSB Konkani cuisine.