Batata Humman – is a Mangalorean style recipe where potatoes are cooked in a spicy coconut gravy. After making few dishes from Konkan cuisine, like mangalore bajji and goan drumstick dal, I think I am falling in love with the Konkan cuisine. Today, is one recipe again from Mangalore. As I told you before, coconut, tamarind and curry leaves are widely used in Konkan cuisine. I think that is the main reason for my love towards Konkan food. We Keralites also have a special attraction towards coc0nut and curry leaves and generously make use of it in our day to day cooking. Whether it be a simple side dish, or an upma or anything, coconut is an ingredient part.
Method of making batata humman is very easy and this curry is also called as Kukka Humman. Kooka means “potato” in Kerala Konkani and Batata also means “potato” but in Mangalore Konkani. And Humman forms the base and serves as a staple for many Konkan curries. It is smooth in texture, thick as a base and mild in spices and goes well with rice or with roti. I tried this recipe from Traditional vegetarian cooking by Chandra Padmanabhan. Now to the recipe..
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|coconut oil||3 – 4 tablespoon|
|onion||2 (medium sized – finely chopped)|
|salt||3/4 – 1 teaspoon|
|dry red chilly||5|
|fenugreek seeds / uluva||1/4 teaspoon|
|turmeric powder||1/2 teaspoon|
|coconut (fresh grated)||1 cup|
|tamarind||one marble sized ball|
1. Wash and clean potatoes, pressure cook them with enough water for 3 – 4 whistles. Peel them and dice them. Keep it aside.
2. Heat 1 teaspoon of oil in a pan over moderate heat. Add dry red chillies and fenugreek seeds. Fry over low heat, till fenugreek seeds are fragrant and golden.
3. In a mixer jar, add grated fresh coconut, tamarind, turmeric powder and the roasted dry red chilly and fenugreek seeds. Grind to a smooth paste adding water in between. (You will required about 1/4 cup and little more of water). Keep it aside.
4. In a pan heat coconut oil. Once oil is hot enough, add chopped onions and curry leaves Saute for some time till onion becomes golden brown color.
5. Next add the ground paste, salt and saute again for few more minutes.
6. Now add in potatoes, and 1 cup of water. Mix gently and combine all the ingredients. Bring the flame to low and cook for another 5 more minutes. Keep stirring frequently until everything gets blended well.
7. Potato curry is ready. Serve hot with rice, chapathi or roti.
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Enjoy cooking and serving