Batata ambat
GSB style curried potato with coconut gravy.
Prep Time 15 minutes mins
Cook Time 20 minutes mins
Course Side Dish
Cuisine Indian, South indian
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
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