This has to be one of the most popular konkani dishes to have been invented. Amma made it very often when we were growing up and on weekends, we would have a meal of rice, dali-saar and batata song. I can't say it is my favourite dish, but I do love it.
Amma makes a slightly different version which has coconut in it, but I tried this minus the coconut. Amma added coconut to reduce the spice quotient. I have to save my coconut reserves for dishes that absolutely need the sweet white meat. I tried the version with coconut many years ago and I made this verson recently. I always have tamarind paste at hand and I also have a bottle of red chilli paste. So, I didn't even have to grind my "massol". After having made the mushroom version of this dish, I am glad I made the original.
4 Potatoes, cooked, peeled and diced
4 Onions, sliced
1 tbsp Tamarind Paste
2 tsp Red Chilli Paste
1 tbsp Oil
Salt to taste
Heat the oil in a kadhai. Add the onions and fry for 5-10 minutes, until the onions are evenly browned. Add the tamarind and chilli pastes. After a couple of minutes, add the potatoes and salt. Add a little water. Cover and cook for a few minutes. Remove the lid and cook for another 2-3 minutes.
Serve this with some rice and dali-saar. If you grew up with this, there can be no denying the "all is well with the world" feeling that will come over you with every mouthful.
12 comments:
Simple, delicious and always a comfort gud...my fav
Batata saung is one of my favorites.As you said,rice dalithoi and song and I am done for the day.I too add a bit of coconut.
Sounds good & easy..new to me..will try :)
I've been wanting to make this for ages. Since we make alu rarely, I keep thinking, next time I make Alu, I should make this, but never do!
Bookmarked.
Interesting version of alu sabji,unheard of. Would love to try this version soon.
Wow, what an interesting recipe of alu, never had it before. Thanks for sharing it.
I love potatoes in any form or shape! Have to try this one out!
My favourite favourite Konkani dish :) S Pachhi makes it for me almost everytime I visit and I relish it.
.
i stumbled upon your blog recently and am currently trying to go through all your archives! your recipes cover two of my favourite food categories - amchi food (my husband is gsb and i fell in love with the food) and baking, and i love how your recipes sound - have'nt tried any yet, but i will soon.
i have a couple of questions for now -
1. where do you get your red chilli paste - what brand etc., and if you make it, how do you make it, how do you store it, for how long etc?
2. similarly - green chilli-ginger paste. do you make and store it or grind fresh each time? if you store it - how and how long, if you grind fresh, what do you grind small quantities in? even the smallest jar of my mixie is too big for small scale grinding.
I love saung too and have tried it with potatoes naturally, mushrooms, karela and jackfruit seeds.
thanks!
d
Hi D: I use the Aachi brand of red chilli paste which I bought at Nilgiris in Chennai. It is supposed to be used for meat dishes, but I use it in my veggies.
About green chilli paste, I grind quite a bit at once and add a little preservative and make sure I store it in the fridge.
thanks, and sorry for one more question - but what preservative? thanks,
d
Post a Comment