south_indianEasyveganvegetariandairy freesoy free
Batate Upkari
POPULARITY
0.0/5
TASTE SCORE
7/10
A classic Konkani potato stir-fry where tender boiled potatoes are tossed in a fragrant tempering of mustard seeds, lentils, and curry leaves. A perfect, simple side dish for rice and dal.
SERVINGS
4
INGREDIENTS
For 4 servings
NUTRITION · PER SERVING
197
197
CALORIES · 1 CUP
Protein4g · 8%
Carbs27g · 55%
Fat9g · 41%
Fiber4g
Sodium594mg
Potassium687mg
Phosphorus103mg
INSTRUCTIONS
5 steps. 20 minutes total.
5 STEPS
- 1
Wash the potatoes well
- a.Boil them in a pot or pressure cooker until they are cooked through but still firm. Once cool enough to handle, peel the skin and chop them into 1-inch cubes.
- 2
Step 2
- a.Make the tempering.
- b.Heat coconut oil in a pan or kadai over medium heat.
- c.Once the oil is hot, add the mustard seeds and let them splutter completely, which should take about 30 seconds.
- d.Add the urad dal and sauté for about 1 minute until it turns light golden brown.
- e.Add the asafoetida, slit green chilies, and curry leaves. Sauté for another 30 seconds until the curry leaves are crisp and fragrant.
- 3
Add the boiled potato cubes to the pan
- a.Sprinkle turmeric powder and salt over them.
- 4
Step 4
- a.Gently toss everything together, making sure the potatoes are well-coated with the tempering and spices. Cook for 3-4 minutes, stirring occasionally, allowing the flavors to meld.
- 5
Turn off the heat
- a.Garnish with fresh grated coconut and chopped coriander leaves. Mix gently and serve hot.
PRO TIPS
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1Be careful not to over-boil the potatoes, or they will turn mushy when you stir-fry them.
- 2For best flavor, use fresh curry leaves and coconut oil, which is traditional in Konkani cooking.
- 3The urad dal provides a wonderful crunchy texture; don't skip it.
- 4You can also make this dish with baby potatoes. Just boil and halve them before adding to the tempering.
- 5Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
RECIPE VARIATIONS
Adapt it for your goals.
jain
Jain
To make this Jain-friendly, replace the potatoes with an equal amount of raw bananas (vazhakkai). The rest of the recipe remains the same.
quickQuick
Use leftover boiled potatoes or microwave the potatoes instead of boiling them on the stovetop to save time.
high proteinHigh protein
Add 1 cup of boiled chickpeas or black-eyed peas along with the potatoes for a protein boost.
kid friendlyKid friendly
Reduce the number of green chilies or omit them completely to make it less spicy for children.
PAIRS WELL WITH
