Batata Song | Potato in Tangy Onion-Tamarind Gravy | Konkani Dish

It amazes me how even though the Konkani community is not as large as some of the bigger communities in India  its cuisine is no less diverse than the rest. In fact the flavours and preparations varies within the community itself! Konkanis are from Kerala have a distinct style of cooking while their counterparts from Mangalore and Goa have an equally different yet distinct style of preparations. Local ingredients find their way into Konkani food prepared in different parts of the country.

My family is from Cochin while my husband's is from Mangalore. This makes way for a very interesting line up of Konkani cuisine each different and new to both of us as the food is influenced from the two different coastal regions. Recently I learnt of this particular dish called Batata Song, the name itself caught my attention and the fact that it has been my husband's childhood favourite made my interest rise a little more for this dish. An interesting combination of coconut oil, jaggery and chilli powder goes into this to give potatoes a unique flavour. Coconut oil is commonly used in several Konkani preparations lending its distinct flavour to the dish it is added into.

I had a quick foodie chat with my ma-in-law and figured this dish is a song to make, literally! :D Simple ingredients, simple preparations and simply yummy flavours! Oh, I just loved this dish to bits :) 

The joy of re-creating husband's childhood favourite and being certified that it tasted very close to (if not equally good or better!! :P) his mum's preparation... is a yoo-hoo moment! :D Sure all you wifeys would agree with me here!! :) 

Batata song can be served as a side with chapathis or with rice and dal. Both tasting equally divine. 

Ingredients

Potato - 2 large
Onion - 2 large
Tamarind Water - 1 cup
Jaggery - 1/4 cup
Red Chilli Powder - 3 or 4 tsps (as required)
Salt - to taste
Coconut Oil - as required

Method

• Cut the potatoes in small cubes and mince the onions into small pieces.
• I used tamarind pulp to make the tamarind water. Mix water to 2 tbsp of tamarind pulp to get a cup of tamarind water.
• In a pan, heat 2 tbsp of coconut oil. Add in the onions and allow it to caramelise. 
• Add red chilli powder and salt and mix well. Allow to cook on medium flame for about 1-2 minutes.
• Add potatoes and mix well so that the spices coat the potato pieces evenly. 
• Finally add in the tamarind water and jaggery and mix well.
• Keep the dish covered and allow to cook on medium flame for 8-10 minutes.
• Serve hot with Chapathis or Rice and Dal.