Bataate Saung(Potato Song)
This particular variety of 'Bataate saung' does not contain coconut. The very colour of this tangy and spicy curry is enough to tempt you. This recipe is a slightly modified version of the bataate song that my mom used to prepare. Bataate song is eaten with rice, chapathi and as a side dish alongside dal and rice. Try mixing it with dal if you happen to have prepared dal that day. The best thing about this curry is that, it doesn't need too many ingredients and can be prepared on just any day when you haven't rationed your kitchen enough. Time Taken:20-25 minutesServes about 3-4 peopleIngredients Required:3 medium sized potatoes
1 very large/2 medium sized onions
2 tomatoes
1/2 tsp tamarind paste/tamarind water made from a small lemon sized piece of tamarind.
1/4 tsp turmeric powder
1-2 tsp red chilly powder(depending on how hot you want it)
1/2 tsp coriander powder and 1/2 tsp garam masala powder(in my version of it)
3-4 tsp oil
Salt to taste.
Method of Preparation:Boil Potatoes in a cooker. While you're waiting for the potatoes to get ready, Take oil in a cooking pan and heat it. Chop onions into large squares and toss them in. Fry till slightly brown. Then, add turmeric powder, red chilly powder, coriander powder and mix with a ladle for a minute. Then, add finely chopped tomatoes and tamarind paste. Cook for two to three minutes. Peel off 2 of the boiled potatoes and cut them into cubes which are about the size of the onion squares. Add the garam masala and salt now. Grate the last potato into the curry to make it gravy-like. Pour in about 1 1/2 glasses of water or more depending on the desired amount of thickness in the curry. Cook to a good boil so as to ensure that the potato has absorbed enough salt. Isn't this easy??? Enjoy!
Labels: Bataate, Chatpat, curry, Easy, Gravy, Jhatpat, Konkani, Modified, Potato, quick, Saung, Song, Tasty
Simple Egg Curry
This is my mom’s recipe. It requires a lot of ingredients, but its very simple to prepare. Tastes best with rice.
Time taken: 35-40 minutes
Serves about 3 people
Ingredients required:
4 large white eggs
2 medium sized onions sliced
2 small tomatoes sliced
3 cloves of garlic chopped
1-inch ginger chopped
4 dry red chillies
1 tsp turmeric powder (haldi)
1 Tsp coriander seeds (dhaniya seeds)
1 tsp cumin seeds (jeera)
3-4 peppercorns
5 –6 cashew nuts
1 tsp poppy seeds (khus khus)
3 cloves
1-inch cinnamon
4 Tsp grated coconut
Handful of coriander leaves chopped
2 Tsp heavy cream (milk can be used instead)
2 Tsp kasuri methi (optional)
4 Tsp of oil
salt for taste
Method of preparation:
Take about 3 liters of water in a large vessel and bring it to a boil. Add the eggs with the shells on and let it boil uncovered for 10 to 12 minutes. Once this is done, switch off the gas and cover the vessel for 5 minutes. Drain and peel the eggs, cut it into half and keep aside. To save time, the gravy can be prepared when the eggs are being boiled. Heat 3 Tsp of oil, add jeera and let it crackle. Now add cloves and cinnamon and fry for about 30 seconds. Now add coriander seeds, peppercorns, poppy seeds, cashew nuts and fry for another 30 seconds, now add onions, garlic and ginger. Fry till the onions turn translucent. Now add tomatoes and fry till the tomatoes are mashed properly. Then add red chillies and coconut and fry till the coconut starts turning brownish. This takes about 3 to 4 minutes. Now add coriander leaves and fry for about a minute. Switch off the fire and transfer this mixture to a large plate so that it cools down to the room temperature soon. As soon as the mixture cools down , grind it to a paste with a blender using very little or no water.
Now take the remaining oil in the same vessel in which the mixture for the gravy was fried and add the paste. Once it starts boiling, add cream and kasoori methi. Add a glass of water and bring the gravy to boil. More water can be added as per your required consistency. Now add the eggs and simmer for about 2 minutes on low flame. The egg curry is done.
Labels: Anda, Chatpat, curry, Easy, Egg, Gravy, Indian, Jhatpat, quick, Simple
Paththal bhaaji( Potato Curry)
I got to learn this tasty breakfast item from my elder sister when she had visited us while we were at Mysore . Very easy to make when you have a big crowd to cater to. Usually eaten with poori but also tastes good with chapati or bread.
Time Taken: 15 minutes
Ingredients Requjred:
1/2 tsp mustard seeds
1/2 tsp jeera or cumin seeds
2 green chillies
1/2 tsp Chana dal(optional)
1 large or 2 medium sized onions
1/4 tsp turmeric powder
1 large/2 medium sized potatoes
1 small cup of fresh/frozen green peas
1/2 tsp sambar powder
2tsp oil
Salt to taste
Method of Preparation:
Warm the oil in a kadai/hollow pan and add mustard seeds+ jeera seeds. Wait for the mustard seeds to sputter. Then, drop in finely chopped green chillies and chana dal. After about a minute, add the onions which are chopped lengthwise and fry till they are light brown. Chop the potatoes into thin squares in the meanwhile (so that their cooking time is reduced) and toss them into the pan along with the peas. You could add half a tsp of sambar powder also to it and cook till done. In the end, mash a little bit of the cooked potatoes in order to thicken the gravy. Sprinkle salt as per your requirement. Garnish with coriander leaves if required.
Note: A friend of mine adds one tomato to the same. This gives it a unique taste. You could try that too sometime for a change.
Labels: Bhaaji, Chatpat, curry, Easy, Gravy, Jhatpat, Potato
