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+ servings

Batata ambat

GSB style curried potato with coconut gravy.
Prep Time 15 minutes
Cook Time 20 minutes
Course Side Dish
Cuisine Indian, South indian
Servings 4 people

Equipment

  • Kadai wok

Ingredients
  

For tempering

  • 1 tbsp coconut oil
  • 1/2 tsp mustard seeds
  • 1/4 tsp fenugreek seeds
  • 1/4 tsp Asafoetida

For cooking together

  • 2 large potatoes
  • 2 cups drinking water
  • 1/2 tsp turmeric powder
  • salt to taste

To grind to paste

  • 1/2 cup grated coconut
  • 1 tsp raw rice
  • 1/2 tsp tamarind rolled as a ball.
  • 2-3 dry red chillies use bydigai variety or better colour.
  • 4-5 curry leaves
  • 1/4 tsp mustard seeds

Instructions
 

  • Wash peel and cut the potato into wedges
  • Into a kadai or deep pan add the oil and the mustard seeds.
  • As they splutter add the fenugreek seeds and asafoetida.
  • Let them turn aromatic.
  • Now add the potato cut into wedges.
  • Add water, turmeric powder and salt.
  • Cover and cook till the potato is fork tender.
  • Grind together the coconut, tamarind, rice, chillies and mustard into a smooth mix.
  • Mix the coconut masala.
  • Let this bubble and cook and thicken.
  • The curry is now ready to be served.
Keyword curry recipes, Indian vegetarian dinner, potato recipes
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