Tuesday, December 16, 2014

BATATA LOSNE SAUNG

BATATA LOSNE SAUNG

This dish is of baby potatoes cooked in a sauce of chillies, garlic and tamarind. This is different from the regular "Batata Saung" that we make as it has a liberal use of garlic (losun). It goes best as a side dish with our traditional meal of rice and dalithoi.

I must mention that the spice levels varies as per one's taste. We cook fairly spicy food at our home. If you would prefer to tone down the number of chillies, you could do that. However, please note that the dish looks more fiery hot than it really is, thanks to the Byadgi chillies.

Please remember to lightly crush the garlic pods used for seasoning as otherwise full garlic pods are likely to splutter.




Ingredients:
  • Baby Potatoes, 30-35
  • Roasted Red Chillies, Byadgi variety, 8-10
  • Tamarind, size of a small lemon
  • Garlic pods, 8, 
  • Salt, to taste
  • Garlic pods, lightly crushed, for seasoning, 8-10
  • Oil, 2 tbsp, 
Method:

Wash and cook the baby potatoes in a cooker. Cool and peel them. Keep aside.
Soak the tamarind in warm water and extract the juice
In a mixer, grind the roasted red chillies, tamarind extract and garlic pods (8) to a smooth paste using just the right amount of water. Keep aside.
Heat oil in a kadhai, and when it gets hot, add the lightly crushed garlic pods.
Saute the garlic pods till they turn light brown
Add the ground chilli-garlic-tamarind paste (masala)
Fry the masala for a few minutes till the raw smell goes
Now add the cooked potatoes, and salt.
Mix well so that the potatoes are well coated with the masala
Add a little water and cook till you get the consistency you prefer
Serve hot