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A simple yet flavorful Maharashtrian dry potato dish. Boiled potatoes are tossed in a fragrant tempering with fresh coconut and spices, making it a perfect side for roti or dal rice.
For 4 servings
Boil and Prepare Potatoes
Prepare the Tempering (Tadka)
Sauté Onions and Spices
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A simple yet flavorful Maharashtrian dry potato dish. Boiled potatoes are tossed in a fragrant tempering with fresh coconut and spices, making it a perfect side for roti or dal rice.
This maharashtrian recipe takes 30 minutes to prepare and yields 4 servings. At 206.05 calories per serving with 3.75g of protein, it's a beginner-friendly recipe perfect for lunch or dinner or side.
Combine and Cook
Garnish and Serve
To make this for Hindu fasting days, omit onion, mustard seeds, hing, and turmeric. Use rock salt (sendha namak) and add roasted peanut powder along with the coconut.
For a more distinct and aromatic Maharashtrian flavor, add 1 teaspoon of Goda Masala along with the red chili powder.
Replace regular potatoes with sweet potatoes for a slightly sweeter and healthier version. Adjust the boiling time as sweet potatoes cook faster.
Incorporate 1/2 cup of green peas (fresh or frozen) or diced bell peppers along with the onions for added nutrition and texture.
Potatoes are rich in complex carbohydrates, which are the body's primary source of energy, making this dish filling and satisfying.
Spices like hing (asafoetida) and cumin seeds are traditionally known in Ayurveda to help prevent bloating and improve digestion.
Turmeric contains curcumin, a powerful compound with potent anti-inflammatory and antioxidant effects that can help combat cellular damage.
Yes, Batate Sukkha is a relatively healthy dish. Potatoes provide essential carbohydrates for energy, and spices like turmeric and cumin offer various health benefits. It is also plant-based and can be made low-fat by using minimal oil. However, as it is carb-dense, portion control is recommended.
One serving of Batate Sukkha (approximately 1 cup or 165g) contains around 180-220 calories, depending on the amount of oil and coconut used.
Absolutely! The no-onion version is very common, especially when prepared for religious occasions or fasting. Simply skip the onion in the instructions; the dish will still be delicious.
It pairs wonderfully with hot chapatis, puris, or phulkas. It is also a classic side dish for a Maharashtrian meal of Varan Bhaat (dal and rice) and makes a great filling for dosas.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in a pan or microwave before serving.
Yes. If using frozen grated coconut, thaw it to room temperature before adding. If using desiccated coconut, soak it in 2-3 tablespoons of warm water for 10 minutes to rehydrate it before use.