One of my favourites, a popular staple from any Konkani kitchen, Batata Saung. A tasty potato curry with just 2 basic ingredients onions and potatoes, spiced with red chilli and tamarind into a lovely tangy, medium spicy gravy flavoured with the sweetness of onions. Easy to make!
Recipe for Tangy Konkani Batata Saung
Ingredients (Serves 4 persons)
- ½ kg or 4-5 potatoes, boiled
- 3 tablespoons coconut oil (or any cooking oil)
- 250gms or 3 onions, roughly chopped
- 3 tablespoons tamarind paste or tamarind water extracted from 1 lemon sized ball of tamarind
- 1 teaspoon red chilli powder
- Salt to taste
- 2 cups water
- Peel the boiled potatoes and roughly chop them into medium sized cubes
- Heat the coconut oil in a heavy bottom pan or kadai and fry the onions until pink and translucent.
- Add in the potato pieces, chilli powder, salt to taste and 1 cup of water and allow it to boil for a few minutes on a medium flame until the spices are well blended into the curry.
- Add the tamarind paste/tamarind water and the other cup of water and simmer it on a low flame with a lid for 5-6 minutes. Stir occasionally to avoid the gravy sticking to the bottom of the pan.
- Your Saung is ready as soon as a beautiful thick orange tangy gravy is formed.
Enjoy with Dali Toye, hot plain steamed rice and a dollop of pure ghee!
- Boil the potatoes until firm, not overcooked.
- Roughly chop the potatoes and onions for more flavour.
- Coconut oil brings out the flavour of this gravy very well, however any other cooking oil can be used.
- The use of tamarind in this dish lends it a unique taste and it is well balanced out by the sweetness of the very lightly sauteed onions.
- However if your kids prefer a sweet-sour taste, you could add a teaspoon of jaggery at the end too.