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A simple and delicious Maharashtrian dry potato curry made with boiled potatoes, fresh coconut, and a fragrant tempering of spices. This comforting side dish comes together quickly and pairs perfectly with chapatis or as a side with dal and rice.
For 4 servings
Boil the potatoes in a pot of water until they are fork-tender but still hold their shape, about 15-20 minutes. Drain the water, allow them to cool down enough to handle, then peel the skin and gently cut them into 1-inch cubes. Set aside.
Heat oil in a wide pan or kadai over medium heat. Once the oil is hot, add the mustard seeds. Wait for them to splutter, which should take about 30 seconds.
Once the mustard seeds pop, add the cumin seeds, hing, curry leaves, and slit green chilies. Sauté for about 30-40 seconds until the curry leaves turn crisp and the spices are fragrant.
Reduce the heat to low. Add the turmeric powder and red chili powder. Stir for just 10-15 seconds, being careful not to burn the spices.
Immediately add the cubed potatoes to the pan. Sprinkle with salt, tamarind paste, and grated jaggery. Toss everything together gently with a spatula, ensuring the potatoes are evenly coated with the spice mixture without breaking them.
Add the fresh grated coconut and mix gently again. Cook for another 2-3 minutes, allowing the flavors to meld together and the coconut to heat through.
Turn off the heat. Garnish with freshly chopped coriander leaves. Serve the Batata Sukke hot with chapatis, puris, or as a side dish with dal and rice.
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A simple and delicious Maharashtrian dry potato curry made with boiled potatoes, fresh coconut, and a fragrant tempering of spices. This comforting side dish comes together quickly and pairs perfectly with chapatis or as a side with dal and rice.
This maharashtrian recipe takes 25 minutes to prepare and yields 4 servings. At 219.17 calories per serving with 3.79g of protein, it's a beginner-friendly recipe perfect for lunch or dinner or side.
For a different flavor base, sauté one finely chopped onion after the tempering until it turns golden brown, then proceed with adding the spice powders and potatoes.
For added texture and nutty flavor, add 1-2 tablespoons of roasted and coarsely crushed peanuts along with the fresh coconut.
Incorporate a pinch of garam masala or a Goan Samaar masala powder along with the red chili powder for a different aromatic profile.
This recipe is naturally free of onion and garlic, making it a perfect 'satvik' dish suitable for festivals or specific dietary preferences.
Potatoes are rich in complex carbohydrates, which are the body's primary fuel source, providing sustained energy for daily activities.
Potatoes are an excellent source of potassium, an essential mineral and electrolyte that helps regulate blood pressure, support nerve function, and maintain fluid balance.
The spices used in the tempering, such as cumin seeds and asafoetida (hing), are traditionally known in Ayurveda to stimulate digestive enzymes and reduce bloating.
This dish is entirely plant-based, making it a great option for vegans and vegetarians. It provides essential nutrients from whole food sources like vegetables, coconut, and spices.
One serving of Batata Sukke contains approximately 190-210 calories, primarily from the potatoes, oil, and coconut. This is an estimate and can vary based on the exact ingredients and quantities used.
Batata Sukke is a moderately healthy, home-cooked dish. Potatoes provide essential nutrients like potassium and Vitamin C, along with complex carbohydrates for energy. It's prepared with minimal oil and fresh ingredients. However, as it is a potato-based dish, portion control is recommended, especially for those managing their carbohydrate intake.
Yes, this recipe is naturally vegan and dairy-free. All the ingredients used are plant-based.
This recipe can be easily made gluten-free. The only ingredient to check is asafoetida (hing), as some commercial brands compound it with wheat flour. Use a gluten-free certified brand of hing to ensure the dish is completely gluten-free.
It is a versatile side dish. It pairs wonderfully with Indian flatbreads like chapatis, phulkas, or puris. It is also a classic component of a Maharashtrian meal, served alongside Varan Bhaat (dal and rice) and a koshimbir (salad).
Freshly grated coconut is highly recommended for the best flavor and moist texture. If using frozen, thaw it completely before use. Desiccated coconut can be used if you rehydrate it by soaking in 2-3 tablespoons of warm water for 15 minutes before adding it to the dish.