September 3, 2013

Batata Sang | Spicy Potato based Side dish for Poori- Chapati | Konkani Cuisine

Konkani Cuisine influences most part of Western Karnataka Cuisine. Technically Konkan region is in Maharashatra, but the food there uses coconut in most of its dishes, as are dishes from Mangalore (coastal Karnataka). Today's dish for BM # 32 beginning with Alphabet B - Batata Saang (Saang pronounced as an elongated 'a') is a super spicy and quick to make side dish for Chapati (Flat Indian Bread). Its almost akin to kootu (mixed veg gravy) and the only difference from normal potato curries / gravies is the interesting use of coconut. I had this while I had the opportunity to travel to Mangalore on work, and was hooked to it by its simplicity and spicy taste.

Make it once, and am sure you would love it. Adjust spice to suit your palate as this can be fiery at times.Pair it with Chapati (flat bread) or Poori (puffed and deep fried bread) and you have a winning combo on hand. Off to BM # 32 Day 2 with Batata Saang

Prep time : 15 mins | Cook time : 10 mins | Serves : 3

Batata Saang - Potato and coconut gravy - served with flatbread or even Naan / Kulcha

  • Potatoes - medium sized - 2 nos
  • Onion - 1 large
  • Red chillies - 3 nos.
  • Coriander seeds - 1/4 tsp
  • Tamarind paste - 1/2 tsp (or small gooseberry sized roundel)
  • Coconut - fresh or frozen - 4 to 5 TBSP
  • Hing / Asafoetida - a pinch
  • Oil - 3 tsp
  • Salt - to taste
  • Tempering : oil (1/2 tsp) , Mustard seeds, curry leaves (Tempering is optional)
  • Coriander leaves - to garnish

Boil potatoes, peel and slightly mash.
Heat a pan, add 1 tsp of oil. Roast coriander seeds and red chillies for 1-2 mins. If using whole tamarind, switch off the flame and fry for 1/2 min too in the same oil. Cool.
In the same pan, add 1 tsp of oil, and fry the onions till they turn slightly brown, about 3-4 mins
Grind coriander seeds, chillies, asafoetida, tamarind, salt, coconut, half of the browned onions to a smooth paste
In the pan with remaining fried onions, add the paste, slightly mashed potato and 1/2 cup of hot water and simmer lightly for 3-4 mins till you get the required consistency - which is slightly thick.
Prepare tempering with oil, mustard seeds, curry leaves. Add to the simmering gravy. 
Finish with chopped coriander leaves and serve immediately

Logo courtesy : Preeti

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 32


  1. Looks absolutely yum :) would love to try this sometime Kalyani

  2. This makes a great side dish for pooris..looks so tempting!

  3. looks super tempting... should try this one!!!


  4. Look tempting, I had already shared this recipe in my blog in starting day with name of potato song.

  5. Omg,mouthwatering dish, anything with potatoes are my favourite, can have two more pooris with this side dish.

  6. I like the flavor of coriander makes the dish really flavorful...would love to taste some of this bhajias.

  7. with tamarind and coconut I definitely want to try these potatoes

  8. Batata sang looks tempting and perfect dish for roti or Poori!

  9. thats yummilicious batata saang :) looks super yummy dear !!!

  10. Looks very tempting and delicious.

  11. Good one! Never tried adding coconut in a potato curry!

  12. I love the combo so yumm very tempting bookmarking it Kalyani.

  13. simple and delicious, beautiful

  14. Coconut in a potato gravy is unusual indeed, although we have the potato podimas that is prepared with coconut at times. I'm sure it will taste great. Was surprised at the use of coconut in another Maharashtrian dal - Amti- which I came across last year and turned out to be very flavourful

  15. Tempting, flavorful & tasty :)

  16. Somehow I haven't tried this so far.Looks really tempting.

  17. That potato sang looks spicy and delicious. Love the color too.

  18. We do make coconut based potato gravy but addition of tamarind makes this saang quite interesting....

  19. This is the side dish I am going to make the next time I prep roti. Soounds delicious yaar...

  20. So many new regional dishes to try out! Love the Saang and your clicks make it even more inviting!

  21. very tempting and lovely click!!

  22. Love this. Its different from what I make but then that is batat to you. Thanks I am bookmarking this.

  23. I have tasted this in my friends place perfect combo with puris.. tempting.

  24. Delicious combo with chappathi and you pictures are too tempting..


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