Thursday, 11 May 2017

Batate Humman

Serving Size: Serves 2 people


1 cup potatoes, peeled and cut into medium sized cubes
1 cup fresh grated coconut
2 byadagi red chillies(more if you want the curry to be spicy)
1 inch of tamarind
4 cashewnuts(gives great taste to the curry)
1 teaspoon oil
A pinch of hing
Salt  to taste


Step1: Heat a round bottom pan and add 1 1/2 cups of water. Add a pinch of turmeric and salt to taste Now add peeled and cut potatoes to this. Close the pan with a lid and boil until potatoes are 90% cooked. Once boiled , close the heat and keep aside.

Step2: Heat a small tadka pan. Add 1 teaspoon oil. Add redchillies and fry for a minute . The red chillies will start leaving aroma . At this point add hing. Close the heat and keep aside to cool .

Step3: Make the curry paste by adding grated coconut, tamarind, fried redchillies, hing and  cashewnuts to mixer grinder. Make a smooth paste.

Step4: Add this ground mixture to the boiled potatoes and turn on the heat. Add water if the mixture is too thick. Do not add too much water because it will dilute the taste of curry.  Boil for 10 mins on medium to low flame. Once done, switch off the heat and keep it aside.

Batate humman is ready to serve with rice or chapathi

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