Batate Song

1. 1
   prep · ~15 min

   Soak the chilies and tamarind.

   Place the dried red chilies and tamarind in a small bowl with a little warm water and let them soften for 15 minutes.

   TIPSoftened chilies grind more smoothly and give the masala a richer color.
2. 2
   boil · ~12 min

   Boil the potatoes until just tender.

   1.Add the potato cubes and 3 cups water to a pot.

   2.Add 0.5 tsp salt and bring to a boil over medium-high heat.

   3.Cook until the potatoes are just tender but still hold their shape, about 10 to 12 minutes.

   4.Drain the potatoes and keep them aside.

   TIPDo not overcook the potatoes or they will break when mixed with the masala.
3. 3
   mix · ~3 min

   Grind the song masala.

   Blend the soaked chilies, tamarind, garlic, cumin seeds, turmeric powder, jaggery, 1 pinch salt, and 0.5 cup water into a smooth, thick paste.

4. 4
   saute · ~1 min

   Make the tempering.

   1.Heat coconut oil in a kadai over medium heat.

   2.Add mustard seeds and let them splutter.

   3.Add curry leaves and cook for a few seconds until fragrant.

   TIPKeep the heat moderate so the mustard seeds pop without burning the curry leaves.
5. 5
   saute · ~10 min

   Cook the masala with the potatoes.

   1.Add the ground masala to the kadai and cook for 2 to 3 minutes, stirring often.

   2.Add the boiled potatoes and fold gently to coat them well.

   3.Cook for 5 to 7 minutes until the masala thickens and clings to the potatoes.

   4.Add a splash of water if needed to keep the masala from catching at the bottom.
6. 6
   serve

   Serve Batate Song hot or warm.

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