Monday, August 6, 2012

Batate Humman (Coconut based Potato Curry)

Batate Humman is one more popular Konkani recipe. In Konkani, batate means potato. This is a no onion, no garlic recipe. Another speciality of this dish is it has no seasoning!! It has a mild flavor infused by the asafoetida and to add to this, the amazing kick given by the coconut oil. Addition of coconut oil is a must to this potato curry and it cannot be replaced by any other oil (to get the authentic taste). Overall a very different dish!

  • Potato, large sized- 2
  • Grated Coconut, fresh/ frozen- 3/4 cup
  • Roasted Red chilli- 4-5
  • Tamarind- A small piece
  • Asafoetida- 2-3 pinches
  • Coconut Oil- 2 tsp
  • Salt- To taste


Wash and peel the potatoes. Then cut them into small cubes. You can add them in a bowl containing water (to avoid browning).

Then start heating water in a pot (enough to cook two potatoes). Add salt to it. Once its hot, add the potato cubes and close it with a lid. Allow it to cook for 10- 15 minutes. While the potato is cooking, prepare the masala.

For the masala: Grind grated coconut along with red chillies and tamarind to get a smooth paste. Add water as required.

Add this masala to the cooked potato cubes (they should turn soft yet remain firm. Don't overcook the potato cubes). Bring it to a boil. 
At this point add asafoetida. Add more salt, if required. Mix well.

Once it comes to a boil, continue heating for 3-4 more minutes and turn off the heat. The final consistency of the dish should be thick (I kept it little bit on medium thick). 
Finally add the coconut oil and give a good mix. Batate Humman is ready!!

Serve it hot as a side dish to rice or rotis. Above measurement serves three people.

Note: You can substitute potato with Tender cashew or Cashewnuts. The procedure remains the same. If using tender cashews, peel it and then cook it. This dish is called 'Bibbe Humman'.