Ambat Batata is a popular traditional recipe from the Konkan region and is a regular on festival days too as it is a no onion no garlic recipe and a favourite too. This curry has a spicy tangy flavour with a tinge of sweetness. There are many variations to this recipe with minor changes and each one tastes great. I’m posting my version of Ambat Batata.
- 2 medium potatoes rinsed, skin peeled and cut into 1/4th” thick wedges and soaked in water
- 1 tbsp oil + 1 tsp oil
- 1/4th tsp fenugreek seeds
- 1/2 tsp mustard seeds
- 1/8 tsp asafoetida
- 1/4th tsp turmeric powder( to be added in stages)
- 1 tsp kashmiri chilli powder
- 5 dry bedgi chillies or kashmiri chillies( adjust to spice required)
- 1/2 tsp raw rice
- 1/2 tsp black gram dal / urad dal
- 6 tbsp freshly grated coconut
- 1 tsp tamarind OR as per tang required
- 1/8 tsp freshly crushed black pepoer
- Salt to taste
- Jaggery to taste(optional)
- Heat 1 tsp oil and roast the rice and urad dal on low heat till it gives the aroma and turns golden brown.Transfer it to a plate. In the same pan roast the dry chillies till fragrant. Grind the chillies, rice, urad dal, 1/8 tsp turmeric powder, tamarind and coconut to a smooth paste adding little water.
- In a non stick / ceramic pan heat oil add fenugreek seeds, when they become fragrant and change colour add mustard seeds. When they splutter add asafoetida and turmeric powder, immediately add the potato wedges and saute well. Add red chilli powdet and saute till the spices coat the poatatoes.
- Add hot water just enough to cook the potatoes. Cover with a steam release lid and when nearly done add the ground masala, salt, jaggery and water as required to get an even consistency. Simmer till the potatoes are totally cooked. Sprinkle black pepper and bring to a boil.
- Serve piping hot with steaming hot rice or tastes great even as a side dish with polis/ chapatis.
- Adding jaggery is very much optional but the mild sweetness does give added flavour to the curry.
- Adjust spice level to individual choice. I like it spicy too hence have added more chillies.Do keep in mind black pepper is also spicy.
- I have added kashmiri chilli powder as well as dry chillies in stages as it gives a nice colour to the gravy.