Friday, November 17, 2017

BATATE UPKARI

BATATE UPKARI

Potatoes (Batata/Batato in my mother tongue, Konkani) are an excellent source of Vitamin C and potassium. I make dishes using potatoes quite often as they are easily available all through the year. For example, elsewhere in this blog you will find recipes for Konkani dishes using potatoes such as Batate Humman, Batate Losne Saung, and Batata Usli.

Today, I will share how I prepare an easy to make yet delicious stir fry called, "Batate Upkari." As an option, some prefer not to peel the potatoes but I have always peeled them. How much you roast the potatoes is a matter of individual taste. Some prefer to roast them till they are almost crisp by using much more oil. If you use Kashmiri chilli powder it adds to the colour without making the dish too hot.

This dish is usually served as an accompaniment to our meal of rice and dal.



Ingredients:

  • Potatoes, medium-sized, 3-4
  • Mustard, 3/4 tsp
  • Chilli Powder, 1 tsp, or to taste
  • Hing, (Asafoetida), powdered, 1/4 tsp
  • Salt, to taste
  • Oil, 1 and 1/2 to 2 tbsp

Method:

Wash, peel and cut the potatoes into cubes
Keep the cubed potatoes in a bowl of water so that they don't get discoloured
Remove the cubed potatoes from the water, drain away the excess water and apply salt. Keep aside for 10-15 minutes
Heat oil in a thick-bottomed kadhai and when it gets hot on medium heat add the mustard seeds. When they splutter add the powdered hing and saute for a few seconds till it gives off a good aroma
Squeeze out the excess water from the cubed potatoes and add them to the kadhai
Cover and cook on medium heat stirring from time to time till they are almost done
When the potatoes get cooked, remove the lid, check for salt and add if required.
Add the chilli powder and mix thoroughly until it gets uniformly mixed with the potatoes. 
Cook until the potatoes are roasted to the extent you desire drizzling more oil as required.