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.
{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.