Batate Humman | Konkani Potatoes in a Coconut Gravy

Batate Humman is a traditional Konkani dish of boiled potato simmered in a simple gravy made with coconut, red chilly and a bit of tamarind. You can enjoy this dish with rice or roti.

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I learnt this recipe for Batate Humman from my friend of 30 years, Radhika Prabhu. (How Radhika and I met is a story for another time. :)) Radhika and her wonderful family treated me to a sumptuous home-cooked meal replete with classic Konkani dishes like this wonderful potato dish. That was one day that I did not have a single thought about my perpetual diet, and I truly savoured every morsel.

While I plan to learn and try a lot more of Konkani cuisine from Radhika, I started with this Batate Humman. Though I am a seasoned cook, I am still surprised at how few ingredients (and common ones at that) can come together to make for such mouthwatering dishes.

Without much ado, let me give you the recipe for this delicious Potato dish.

Some Pointers to Making a Delicious Batate Humman

• I used baby potatoes to make this dish but you can use regular potatoes as well. Just cut the potato into large pieces. It has an even better and rustic feel if you break up the potato into large chunks.
• Bydagi chillies are a type of South Indian chillies that give any dish this wonderful red-orange colour. You could use Kashmiri chillies as a substitute.
• If you want a mellow dish, omit the spicy red chillies.
• Batate Humman is a vegan dish. As long as you use pure asafoetida (and not the compounded version), you also have a gluten-free dish.

Some Other Konkani Recipes

Before we go ahead, here are some other Konkani recipes you may enjoy:

• Hinga Chutney | Coconut Asafoetida Chutney
• Dalithoy | Konkani Style Tempered Dal
• Ambe Daali | Konkani Style Mango Dal

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How to Make Batate Humman

1. {Optional} Soak 3 to 4 Bydagi chillies, and 2 spicy red chillies in 1/4 cup warm water for 5 minutes. 
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2. Getting the Potatoes Ready
   1. Wash and scrub 200 gms of potatoes well under running water. I used baby potatoes.
   2. Pressure cook the potatoes for 3 whistles.
   3. Once the cooker depressurizes naturally, remove the potatoes from the cooker and drain all the water.
   4. Let the potatoes cool a bit, and then peel them.
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   5. If you are using whole potatoes, cut them into large pieces (about 1″ each). You could even break apart the potato into large chunks. 
   6. Keep the potatoes submerged in water till you are ready to use them.
3. Making the Coconut Paste
   1. Grind together 1/2 cup coconut, 3-4 Bydagi chillies, 2 spicy dried red chillies, and 1/2 tsp tamarind to a slightly coarse paste using about 1/4 cup water.
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4. Making the Batate Humman
   1. To a heavy bottomed vessel, add the coconut paste, 3/4 cup water, and some salt.
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   2. Mix well, and bring the mix to a boil.
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   3. Add the baby potatoes and 1/4 tsp asafoetida.
   4. Using a gentle hand, mix well and let the potatoes simmer in the gravy for 5 to 7 minutes.
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   5. Turn off the heat.
   6. Add 1 tsp of coconut oil, and mix well.
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   7. Cover the Batate Humman and set aside for 5 minutes.
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5. Serve the Batate Humman with:
   1. Neer Dosa
   2. Rice and Papad
   3. Roti     

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Recipe for Batate Humman

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Batate Humman | Konkani Potatoes in a Coconut Gravy

Aruna

Batate Humman is a traditional Konkani recipe, and is a simple dish of boiled potato pieces simmered in a gravy made of ground coconut, red chillies and a bit of tamarind. You can serve this vegan, gluten-free potato dish with Neer Dosa, Rice and Papad, or even with rotis.

5 from 1 vote

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 15 minutes mins

Total Time 30 minutes mins

Course Accompaniments, Dinner, Lunch, Side Dish

Cuisine Gluten Free, Indian, Konkani, Vegan, Vegetarian

Servings 3 People

Calories 115 kcal

Equipment

• Bowl
• Pressure Cooker
• Heavy Bottomed Vessel (1/2 litre capacity)
• Spatula
• Measuring Cups and Spoons

Ingredients

  

1x2x3x

• 200 gms Potato (I used baby potatoes)
• 3/4 Cup Water
• 1 tsp Coconut Oil
• Salt to Taste

To Be Ground

• 1/2 Cup Grated Coconut (50 gms)
• 3 to 4 Bydagi Chillies
• 2 Spicy Red Chillies
• 1/2 tsp Tamarind
• 1/4 Cup Water

Instructions

 

• {Optional} Soak 3 to 4 Bydagi chillies, and 2 spicy red chillies in 1/4 cup warm water for 5 minutes.

Getting the Potatoes Ready

• Wash and scrub 200 gms of potatoes well under running water. I used baby potatoes.
• Pressure cook the potatoes for 3 whistles.
• Once the cooker depressurizes naturally, remove the potatoes from the cooker and drain all the water.
• Let the potatoes cool a bit, and then peel them.
• If you are using whole potatoes, cut them into large pieces (about 1" each). You could even break apart the potato into large chunks.
• Keep the potatoes submerged in water till you are ready to use them.

Making the Coconut Paste

• Grind together 1/2 cup coconut, 3-4 Bydagi chillies, 2 spicy dried red chillies, and 1/2 tsp tamarind to a slightly coarse paste using about 1/4 cup water.

Making the Batate Humman

• To a heavy bottomed vessel, add the coconut paste, 3/4 cup water, and some salt.
• Mix well, and bring the mix to a boil.
• Add the baby potatoes and 1/4 tsp asafoetida.
• Using a gentle hand, mix well and let the potatoes simmer in the gravy for 5 to 7 minutes.
• Turn off the heat.
• Add 1 tsp of coconut oil, and mix well.
• Cover the Batate Humman and set aside for 5 minutes.

Serving Suggestions

• Serve the Batate Humman with Neer Dosa, Rice and Papad, or then Chapati.

Notes

To keep this dish gluten-free, ensure that you use pure and not compounded asafoetida. You could omit the asafoetida all together. 

Nutrition

Calories: 115 kcalCarbohydrates: 15 gProtein: 2 gFat: 6 gSaturated Fat: 5 gPolyunsaturated Fat: 0.1 gMonounsaturated Fat: 0.3 gSodium: 399 mgPotassium: 351 mgFiber: 3 gSugar: 2 gVitamin A: 222 IUVitamin C: 14 mgCalcium: 14 mgIron: 1 mg

Keyword Batate Humman, Potato in Coconut Gravy

Tried this recipe?Do let me know how you liked it @aahaaram or tag #aahaaram!