Batate Humman | Konkani Potatoes in a Coconut Gravy
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.
Equipment
- Bowl
- Pressure Cooker
- Heavy Bottomed Vessel (1/2 litre capacity)
- Spatula
- Measuring Cups and Spoons
Ingredients
- 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