Potato Song/ Spicy Potato Curry

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Potato song is a very spicy, fiery red popular Konkani recipe made with potato and onions. Batato in Konkani means potato and song/saung is the name of the side dish prepared with a fiery hot, red chilli masala. This extra spicy dish is prepared & served for lunch as a side dish in Konkani cuisine. I enjoy feasting on this spicy side dish. This dish is goes very well with hot steamed rice, and parathas. Even you can serve this batata song recipe with plain curdrice.

Konkani food is mostly influenced by the traditions and culture of Maharashtra, Karnataka and Goa. Seafood like prawns, crabs and fish, coconut and local spices are some of the main ingredients used in their delicacies. Although Konkani foods are pre-dominantly non-vegetarian, the vegetarian fare is equally delicious.

 

Ingredients

3 Boiled Potatoes, Diced

2 Onion, Chopped

8-10 Dried Red Chilies

1 Tsp. Mustard Seeds

Few Curry Leaves

1/2 Cup Water

2 Tsp. Tamarind Paste

1 Tbsp.  Oil

Chopped Green Coriander, Garnishing

 

Instructions:

Roast red chilies in pan and grind in mixer with tamarind puree and make fine paste.

Heat ghee in pan, add mustard seeds and curry leaves.

When seeds crackles, add chopped onions after it has softened, add the tamarind paste, salt and potatoes.

Add enough water to bring it the consistency of a semi-dry curry.

Cook till everything blends together.

Garnish with chopped green coriander and sever hot.

 

Batata Song Recipe

Potato song is a very spicy, fiery red popular Konkani recipe made with potato and onions.
Course Main Course
Cuisine Konkani
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 2 People
Author Preeti Garg

Ingredients

  • 3 Boiled Potatoes Diced
  • 2 Onion Chopped
  • 8-10 Dried Red Chilies
  • 1 Tsp. Mustard Seeds
  • Few Curry Leaves
  • 1/2 Cup Water
  • 2 Tsp. Tamarind Paste
  • 1 Tbsp. Oil
  • Chopped Green Coriander Garnishing

Instructions

  1. Roast red chilies in pan and grind in mixer with tamarind puree and make fine paste.
  2. Heat ghee in pan, add mustard seeds and curry leaves.
  3. When seeds crackles, add chopped onions after it has softened, add the tamarind paste, salt and potatoes.
  4. Add enough water to bring it the consistency of a semi-dry curry.
  5. Cook till everything blends together.
  6. Garnish with chopped green coriander and sever hot.

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