goanEasyveganvegetariangluten freedairy free

Batate Upkari

Name: Batate Upkari
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings
Cuisine: goan
Ingredients: 500 g potato (peeled and cut into small cubes); 1 tbsp oil; 0.5 tsp mustard seeds; 0.5 tsp urad dal; 8 pcs curry leaves; 2 pcs green chili (slit); 1 pinch turmeric powder; 0.5 tsp salt; 0.5 cup water (for cooking); 0.25 cup coconut (fresh, grated); 2 tbsp cilantro (chopped); 1 tbsp lemon juice

RATING

4.4/5(58)

TASTE SCORE

7/10

A simple Konkani-style potato stir-fry made with soft cubes of potato, a light coconut finish, and a fragrant tempering of mustard seeds, curry leaves, and green chili. It is comforting, mildly spiced, and perfect alongside dal, rice, or chapati.

PREP

10m

COOK

20m

SERVES

1 KATORI

152 cal

SERVINGS

METHOD · 6 STEPS

prep · ~10 min
Prep the potatoes and aromatics.
1.Peel the potato and cut it into small even cubes.
2.Slit the green chili.
3.Grate the coconut and chop the cilantro.
temper · ~2 min
Make the tempering.
1.Heat oil in a pan over medium heat.
2.Add mustard seeds and let them splutter.
3.Add urad dal and cook until lightly golden.
4.Add curry leaves and green chili and cook for a few seconds.
TIPKeep the heat medium so the urad dal turns golden without burning.
saute · ~2 min
Coat the potatoes with the spices.
Add turmeric powder and the cubed potato to the pan. Mix well so the potatoes are lightly coated with the tempering and spice.
simmer · ~15 min
Cook the potatoes until tender.
Add salt and water, cover, and cook on low heat until the potato is soft but still holds its shape. Stir once or twice during cooking so it does not catch at the bottom.
TIPUse just enough water to help the potatoes cook; the dish should finish semi-dry, not saucy.
mix · ~2 min
Finish with coconut and lemon.
When the potatoes are tender and the water has mostly dried up, add grated coconut, cilantro, and lemon juice. Toss gently and cook for 1 minute more.
serve
Serve warm.
Serve Batate Upkari warm as a side with dal, rice, chapati, or as part of a simple coastal-style meal.

PRO TIPS

What to keep in mind.

6 tips from the recipe — small details that make a real difference to the final dish.

1
Cut the potatoes into evenly small cubes so they cook through at the same time and stay neat when tossed.
2
Let the mustard seeds fully splutter before adding urad dal, or the tempering will taste flat instead of nutty and fragrant.
3
Cook the urad dal only to light golden; if it darkens too much, it can turn bitter in this mild stir-fry.
4
Use minimal water and keep the pan covered on low so the potatoes steam gently and the upkari stays semi-dry.
5
Add the fresh coconut and lemon only at the end to keep the finish sweet, bright, and distinctly Konkani.
6
If making ahead, reheat gently in a pan rather than microwaving too long, which can make the potatoes break and turn soggy.

RECIPE VARIATIONS