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A simple yet incredibly flavorful Goan potato stir-fry. Smashed garlic and dried red chilies give these crispy pan-fried potatoes their signature rustic taste. A perfect side for any meal.
Boil the Potatoes
Prepare the Tempering (Talasani)
Stir-fry and Crisp the Potatoes
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A simple yet incredibly flavorful Goan potato stir-fry. Smashed garlic and dried red chilies give these crispy pan-fried potatoes their signature rustic taste. A perfect side for any meal.
This goan recipe takes 30 minutes to prepare and yields 4 servings. At 231.15 calories per serving with 4.3g of protein, it's a beginner-friendly recipe perfect for lunch or dinner or side.
Garnish and Serve
For a different flavor profile, you can add 1/2 teaspoon of cumin seeds along with the mustard seeds during the tempering.
Add 1 medium onion, thinly sliced, and sauté until golden brown before adding the garlic and chilies for extra sweetness and texture.
For a tangy finish, squeeze a wedge of lime over the potatoes just before serving.
Turmeric contains curcumin and garlic contains allicin, both of which are powerful compounds known for their anti-inflammatory effects, helping to combat chronic inflammation in the body.
Asafoetida (hing) is traditionally used in Indian cooking to aid digestion and prevent bloating, making this potato dish easier on the stomach.
Potatoes are a great source of complex carbohydrates, providing sustained energy. They are also rich in potassium, which is essential for muscle function and maintaining healthy blood pressure.
A typical serving of Batate Talasani (about 1 cup or 140g) contains approximately 180-220 calories, primarily from the potatoes and coconut oil.
Batate Talasani can be part of a healthy diet. Potatoes provide energy and potassium, while garlic and turmeric offer anti-inflammatory benefits. However, as it is a pan-fried dish, moderation is key. Using a good quality, unrefined oil like coconut oil is beneficial.
While garlic is the signature flavor of Talasani, you can omit it if needed. The dish will still be tasty with the flavors of mustard seeds, red chilies, and hing, but it will lack its characteristic pungent aroma.
It's a classic Goan side dish that pairs wonderfully with fish curry rice (Xitt Codi), dal (varan), or as a filling for a simple chapati or bread roll (pao).
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, pan-fry them in a little oil over medium heat until warm and crispy again. Avoid using a microwave, as it can make the potatoes soggy.