Potatoes in a spicy, Konkani style coconut curry (Batate Human)

Potatoes in a spicy, Konkani style coconut curry (Batate Human)

Batate humman is a Konkani favourite. It is a spicy, coconut based curry with potatoes in it. Batate human usually has only potatoes and tomatoes in it and is flavoured with asafoetida and coconut oil. Sometimes cauliflower is also added to this curry. It’s spicy, slightly tangy and majorly tastes of coconut oil and asafoetida. Batate human tastes best with a bowl of steaming hot rice. Here goes the recipe to make amazing batate humman.


  • 2 medium sized potatoes
  • 1 medium sized tomato
  • 1/2 cup cauliflower florets (optional)
  • 1 cup grated coconut
  • 1 lemon sized tamarind
  • 4-5 dried red chillies
  • 3 tablespoons of coconut oil
  • Salt to taste
  • A pinch of solid asafoetida

Serves: 3

Preparation Time: 40 minutes.

Preparation Method:

  1. Peel, cube the potatoes and then pressure cook them for 1 whistle using 1.5 cups of water.
  2. Meanwhile cube the tomato after a good wash and keep it aside. 
  3. Soak the cauliflower florets in hot water with salt and a pinch of turmeric to remove off any worms, insecticides present. After about 10-15 minutes give the florets 2-3 washes with fresh water every time and keep them aside.
  4. Soak asafoetida in a tablespoon of hot water.
  5. Meanwhile also get the masala for the curry ready.
  6. Preparing the masala: Fry dried red chillies for few minutes with a few drops of oil in a tadka pan. Remove them off heat and set it aside to cool completely. Once cooled, grind them into a smooth paste with tamarind and grated coconut using as much water as needed. Keep the ground masala aside.
  7. Once the potatoes are cooked and your able to release the pressure of the cooker, transfer the potatoes along with the water used to cook them into a cooking vessel.
  8. Add in chopped tomatoes, cauliflower florets, salt and cook them on a medium heat for few minutes until the cauliflower is almost cooked.
  9. Then transfer the ground masala into the cooking vessel and mix well. Check and adjust salt.
  10. Add in more water if required to bring the curry to the desired medium consistency. This curry is usually between thick and watery consistency. 
  11. Let the curry come to a boil and then simmer it for few minutes until the rawness of the masala goes off.
  12. Remove the curry off heat. Then add in rest of the coconut oil and asafoetida completely melted in water and mix well.
  13. Serve the curry with a bowl of steaming hot rice.

For more Konkani cuisine curry recipes look here

Tags: batate humman, batate humana, batate human, batato, Konkani cuisine, Konkani dish, Konkani recipe, Konkani food, Udupi cuisine, Mangalore food.