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.