Potato Saung / Batata Saung also known as Batate Song is a popular Konkani dish made with potato and onion, cooked in spicy coconut masala paste. A delicious and spicy side dish goes well with Rice, Chapathi, Paratha etc.
The following ingredients are needed to prepare Potato Saung / Batata Saung
Ingredients:-
Potato. -2 medium size
Salt. - to taste
For grinding the Coconut Masala paste:-
Grated Coconut. -1/2 cup
Kashmiri dry Red chillies. - 6 or 8
Coriander seeds. -1tbsp
Fenugreek seeds (Methi). -10 seeds only
Tamarind. - a marble size
For Seasoning:-
Coconut oil. -1tsp
Onion. -1 medium size
Salt. -a pinch
Instructions:-
1. Peel, wash and chop the Potatoes into small pieces. Pressure cook the chopped Potato pieces adding 1cup of water for 2 whistles and keep aside.
2. Peel and finely chop Onion and keep aside.
3. Heat a pan and dry roast Coriander seeds and Fenugreek seeds. Keep aside.
4. In a small vessel boil the Kashmiri Red chillies adding little water till soft and keep aside.
5. Grind the grated Coconut along with roasted Coriander seeds, Fenugreek seeds, boiled Kashmiri Red chillies and Tamarind to a smooth paste adding very little water and keep aside the ground coconut masala paste.
Method:-
1. Heat Coconut oil in a pan and add finey chopped Onion.
2. Add a pinch of Salt and saute well till the Onion becomes translucent.
3. Add the cooked Potato pieces into the pan.
4. Mix the Potato with the Onion pieces.
5. Add ground coconut masala paste into the pan .
6. Add required Salt and 1/4 cup of water and mix well.Boil and cook for 5 minutes on low flame and stir in between.
The following ingredients are needed to prepare Potato Saung / Batata Saung
Ingredients:-
Potato. -2 medium size
Salt. - to taste
For grinding the Coconut Masala paste:-
Grated Coconut. -1/2 cup
Kashmiri dry Red chillies. - 6 or 8
Coriander seeds. -1tbsp
Fenugreek seeds (Methi). -10 seeds only
Tamarind. - a marble size
For Seasoning:-
Coconut oil. -1tsp
Onion. -1 medium size
Salt. -a pinch
Instructions:-
1. Peel, wash and chop the Potatoes into small pieces. Pressure cook the chopped Potato pieces adding 1cup of water for 2 whistles and keep aside.
2. Peel and finely chop Onion and keep aside.
3. Heat a pan and dry roast Coriander seeds and Fenugreek seeds. Keep aside.
4. In a small vessel boil the Kashmiri Red chillies adding little water till soft and keep aside.
5. Grind the grated Coconut along with roasted Coriander seeds, Fenugreek seeds, boiled Kashmiri Red chillies and Tamarind to a smooth paste adding very little water and keep aside the ground coconut masala paste.
Method:-
1. Heat Coconut oil in a pan and add finey chopped Onion.
2. Add a pinch of Salt and saute well till the Onion becomes translucent.
3. Add the cooked Potato pieces into the pan.
4. Mix the Potato with the Onion pieces.
5. Add ground coconut masala paste into the pan .
6. Add required Salt and 1/4 cup of water and mix well.Boil and cook for 5 minutes on low flame and stir in between.
7. When the gravy become semi thick, stir well and switch of the flame.
8. Transfer the spicy Potato curry to a serving bowl.
A very tasty and delicious Potato Saung / Batata Saung is ready to serve hot with Rice, Chapathi, Paratha etc
8. Transfer the spicy Potato curry to a serving bowl.
A very tasty and delicious Potato Saung / Batata Saung is ready to serve hot with Rice, Chapathi, Paratha etc
POTATO SAUNG / BATATA SAUNG RECIPE- STEP BY STEP METHOD WITH PHOTOS
Method:-
1. Heat Coconut oil in a pan and add finey chopped Onion.
A very tasty and delicious Potato Saung / Batata Saung is ready to serve hot with Rice, Chapathi, Paratha etc.
1. Peel, wash and chop the Potatoes into small pieces. Pressure cook the chopped Potato pieces adding 1cup of water for 2 whistles and keep aside.
2. Peel and finely chop Onion and keep aside.
3. Heat a pan and dry roast Coriander seeds and Fenugreek seeds. Keep aside.
4. In a small vessel boil the Kashmiri Red chillies adding little water till soft and keep aside.
5. Grind the grated Coconut along with roasted Coriander seeds, Fenugreek seeds, boiled Kashmiri Red chillies and Tamarind to a smooth paste adding very little water and keep aside the ground coconut masala paste.
3. Heat a pan and dry roast Coriander seeds and Fenugreek seeds. Keep aside.
4. In a small vessel boil the Kashmiri Red chillies adding little water till soft and keep aside.
5. Grind the grated Coconut along with roasted Coriander seeds, Fenugreek seeds, boiled Kashmiri Red chillies and Tamarind to a smooth paste adding very little water and keep aside the ground coconut masala paste.
Method:-
1. Heat Coconut oil in a pan and add finey chopped Onion.
2. Add a pinch of Salt and saute well till the Onion becomes translucent.
3. Add the cooked Potato pieces into the pan.
4. Mix the Potato pieces with the Onion pieces.
5. Add ground coconut masala paste into the pan
6. Add required Salt and 1/4 cup of water and mix well.Boil and cook for 5 minutes on low flame and stir in between.
7. When the gravy become semi thick, stir well and switch of the flame.
8. Transfer the spicy Potato curry to a serving bowl.
A very tasty and delicious Potato Saung / Batata Saung is ready to serve hot with Rice, Chapathi, Paratha etc.
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