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Thursday, May 21, 2015

Potato Humman : A Konkani delicacy





This dish from the region of konkan, mainly prepared by the Gowd Saraswath Brahmin communities. The main ingredient used in this dish are potatoes and asafoetida. You can serve this curry as a side dish or you can also have along with steamed rice. This is one of my favorite curry and I always like to prepare.

Preparation Time : 15 min
Cooking Time      : 15 min
Serves                  : 4

Ingredients :


English Name For Ingredients
Hindi Names For Ingredients
Quantity
Potatoes
आलू
4
Freshly Grated Coconut
किसा हुआ नारियल
1 Cup
Dry Red Chillies
सूखी लाल मिर्च
10-12
Tamarind Paste
इमली का पेस्ट
1/2 tbsp
Asafoetida
हींग
1/2 tbsp
Oil
तेल
3 tbsp
Salt
नमक
To taste
Water
पानी
For grinding


Preparations :





  1. Peel off the potatoes and chop into cubes. Wash well and keep aside.
  2. Prepare the masala for the curry by blending grated coconut, roasted dry red chillies, tamarind paste and water.
  3. Add salt while blending. We need a thick masala so do not add excess water. Place the masala in a bowl.
  4. In a deep vessel add potatoes and ground masala and cook in a medium flame. Adjust the consistency of the curry by adding water.
  5. Let it cook for 10-15 minutes and turn off the flame. Remove from the heat and add asafoetida and oil to the curry.
  6. Mix well and serve as a side dish for lunch/dinner or with the steamed rice or with dosa/Idli.

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