Spicy potato sidedish (Batate Song , Potato and onion in spicy red masala)
This potato and onion recipe is a classic Indian side dish that can be made with or without meat. The red masala sauce adds a rich flavor to the vegetables and potatoes, and it’s easy to make at home.
The potato konkani recipes is a spicy potato sidedish that includes potatoes, onion, and red masala. It’s also very easy to make.
‘Batate song/saung’ is a famous Konkani side dish with potatoes and onions that is extremely hot and flaming red. Yes, this side dish is called’saung,’ which is pronounced “song.” Batate saung is a vibrantly colored, very spicy potato side dish. Batato means potato in Konkani, while song/saung refers to a side dish made with a blazing spicy red chilli masala.
In Konkani cuisine, this extremely spicy meal is made and served as a side dish during lunch. I like to eat this spicy side dish on its own. It tastes finest when combined with steaming hot rice and a generous amount of ghee. As a side dish, it’s fantastic with rice and dalithoy. This song/saung contrasts the mildness of dalithoy (Konkani daal) with the spiciness of this song/saung. Batate saung works nicely with udha polo and pan polo dosas. You may eat it with chapathis as well. Even simple curd rice tastes great with batate saung. Saung that has been sitting for a few hours or that has been sitting for a day is less spicy than saung that has been newly prepared.
Tender, fresh cashews (bibbo in Konkani, a Konkani cuisine favorite) are added to batate saung on special occasions to give it a unique touch. Small cauliflower florets or green peas may also be added to this batate saung. The original, traditional batate saung, on the other hand, has just potato and onions.
2 medium-sized cooked potatoes 2 thinly sliced medium-sized onions 1 teaspoon seeds of coriander 2 tablespoons coconut grated 6 red dried chili peppers 1 tblsp. tamarind (1 lemon’s worth) 3 tablespoons of vegetable oil season with salt to taste
Time to prepare: 20 minutes
Time to cook: 10 minutes
Method of Preparation:
1. Constraints For 2-3 whistles, boil potatoes with 1 cup of water and salt. We want the potatoes to be tender and well-cooked.
2. Once the pressure cooker has been turned off, peel the potatoes and break them down into tiny pieces in a dish with your hands. Set things aside for now.
The potatoes may be cubed, but when they are coarsely mashed and broken down into tiny pieces with your hands, they mix nicely with the masala and give the song/saung a lovely, thick consistency. The starch in those small potato bits will leach into the masala, assisting in the creation of a good thick consistency.
2. Prepare the onions by peeling and slicing them. Set things aside for now.
3. Roughly chop dried red chilies and cook them in a tempering pan with a few drops of oil for 2 minutes before turning off the heat. Then set it aside to cool fully.
When dried red chilies are cooked and allowed to cool, they crisp up and become easy to grind into a paste. As a result, the frying step is required. Also, unlike dried red chillies that aren’t fried, fried dried red chilies give this meal a unique flavor. In the end, it makes a huge difference in the flavor of the meal.
4. Once the fried red chilies have cooled, blend them with coriander seeds, shredded coconut, and tamarind into a smooth paste using as much water as needed. Set aside the ground masala.
Excess coconut is just used to aid in the grinding of all the components into a smooth paste, so don’t add too much. It will taint the flavor of the song/saung.
5. In a wok, heat the oil and add the chopped onions. Add salt to speed up the cooking process and sauté the onions. To make the onions transparent, fry them until they are translucent.
6. When the onions are half-cooked/translucent, add the cooked potato chunks and the ground masala, and stir thoroughly. Salt should be checked and adjusted as needed.
7. If necessary, add approximately 1/4 cup water to sauté the onions and combine all of the ingredients. Don’t add too much water; we’re looking for a semi-dry gravy in the end.
8. Cook on a medium heat. Allow to cook for 5-7 minutes, or until the onions are soft and the liquid has evaporated. Then you may take it off the stove.
In the end, the song/saung is generally semi-dry in consistency. Because it contains potatoes, it will thicken even more as it cools.
Suggestions for serving
1. Serve batate saung hot as a side dish with a bowl of steaming hot rice, stir thoroughly, and top with a generous amount of ghee.
2. Serve hot batate saung with dalithoy and a dish of steaming hot rice.
3. Serve hot udha polo (split lentil dosa) with batate saung as a side dish. Batate saung pairs well with udha polo.
4. Serve batate saung with a bowl of curd rice for a delicious meal!
5. As a side dish, serve this batate saung with pan polo or chapathis.
1. Batate saung also includes tender, fresh cashews (known in Konkani as bibbo). The skins of tender cashews are sold intact. So, when you’re ready to create saung, cook them till they’re mushy and done. After that, peel them. Add these peeled, cooked cashews, as well as cooked potato pieces, to the batate saung.
If you’re using sun-dried delicate cashews that aren’t fresh, soak them in boiling water for half an hour before cooking them till soft.
2. Batate saung also includes cauliflower. If you wish to use cauliflower in your batate saung, combine cauliflower florets, ground masala, and boiled potatoes in the saung. Then continue to heat until they are thoroughly done.
3. Fresh green peas may also be added to batate saung. Along with boiled potatoes and ground masala, add pre-cooked, fresh green peas to the batate saung. Mix thoroughly.
More Konkani cuisine side dishes may be found here.
Tags: Mangalore food, Konkani food, potato, vegetarian, spicy, lunch, side dish, Konkani recipe, Konkani dish, Konkani cuisine, Udupi cuisine, Mangalore food, Konkani cuisine, Udupi cuisine
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