Konkani Style Batata Song Recipe โ Dry Red Chili Potatoes Fry
A beloved dish from the coastal Konkan region of India, Konkani Style Batata Song is a vibrant, flavorful side dish made with tender potatoes and a spicy, tangy red chili paste. The roasted dry red chilies, mixed with tamarind, lend a rich depth of flavor that infuses every bite of potato, making this dish perfect to accompany a variety of meals. It is often served with Phulka (Indian flatbread), Tawa Paratha, or a soothing bowl of Gujarati Dal.
Ingredients
| Ingredient | Quantity |
|---|---|
| Potatoes (Aloo) | 4, peeled and cut into medium-sized cubes |
| Mustard seeds | 1 teaspoon |
| Salt | To taste |
| Dry red chilies | 5 |
| Tamarind | 18 grams |
Nutritional Information (Per Serving)
| Nutrient | Value |
|---|---|
| Calories | Approx. 150 kcal |
| Protein | 2 grams |
| Carbohydrates | 34 grams |
| Fat | 1 gram |
| Fiber | 4 grams |
| Sodium | 250 mg |
Note: Nutritional values are approximate and may vary based on specific ingredients and preparation methods.
Preparation Time: 5 minutes
Cooking Time: 25 minutes
Total Time: 30 minutes
Servings: 4
Cuisine: Konkan
Course: Side Dish
Diet: Vegetarian
Instructions
-
Roast the Dry Red Chilies
Begin by roasting the dry red chilies in a hot, dry pan. Allow them to crisp up and change color slightly. This step intensifies their flavor. Once done, set them aside to cool slightly. -
Prepare the Red Chili Paste
Place the roasted dry red chilies and tamarind in a mixer grinder. Add a small amount of water to help blend the ingredients into a smooth paste. Set the paste aside for later use. -
Cook the Mustard Seeds
Heat a tablespoon of oil in a frying pan. Add the mustard seeds to the pan, and let them crackle for about 10 seconds, releasing their aroma. -
Fry the Red Chili Paste
Now, add the freshly ground red chili and tamarind paste to the pan. Stir and sautรฉ the paste on medium heat for about 10 minutes. This will help the flavors meld and become more intense. Keep an eye on it to avoid burning. -
Cook the Potatoes
While the gravy is simmering, pressure cook the potatoes with a pinch of salt and a little water. Cook for one whistle, ensuring the potatoes are just tender but not mushy. Once done, let the pressure release naturally. Drain any excess water from the potatoes. -
Prepare the Potatoes
Peel the cooked potatoes and allow them to cool down a bit. Once cooled, cut them into medium-sized cubes and set aside. -
Combine the Potatoes with the Gravy
Add the cubed potatoes into the pan where the red chili gravy is simmering. Gently mix the potatoes with the paste, ensuring each piece is well-coated with the spicy, tangy gravy. Let the potatoes cook in the gravy for another 2-3 minutes, allowing the flavors to combine. -
Serve and Enjoy
Once the potatoes are well-coated and the gravy has thickened slightly, switch off the stove. Serve the Konkani Style Batata Song hot with a side of Phulka, Tawa Paratha, or a comforting bowl of Gujarati Dal for a complete and satisfying meal.
Serving Suggestions
- Phulka or Tawa Paratha: These soft Indian flatbreads are the perfect accompaniment to soak up the tangy red chili paste and juicy potatoes.
- Gujarati Dal: A mild, sweet, and tangy lentil soup from Gujarat complements the spiciness of the Batata Song beautifully.
- Rice: Serve this dish with a simple bowl of steamed rice for a more filling meal.
Tips and Variations
- Spice Level: If you prefer a milder version, you can reduce the number of dry red chilies or remove the seeds before roasting them.
- Tamarind Substitute: If tamarind is not available, a little lemon juice can be used to achieve the tangy flavor, though the taste will slightly differ.
- Add Veggies: For added texture and flavor, consider adding peas, carrots, or bell peppers along with the potatoes.
Konkani Style Batata Song is a simple yet incredibly flavorful dish that captures the essence of coastal Indian cuisine. With its delicate balance of spices, tanginess from tamarind, and earthy potatoes, it’s a must-try for anyone who enjoys vibrant, aromatic flavors in their meals.
