Monday, September 19, 2016



A saung ( pronounced "song" ) is a spicy side dish popular in Konkani cuisine which can be made with potatoes or legumes. Elsewhere in this blog, you will find recipes for Tingalavre Saung, using Navy Beans, Batate Losne Saung using Potatoes and Garlic, and Rajma Saung using Red Kidney Beans.

One of my favourites is a simple to make yet delicious side dish called Batate Saung. This is made of potatoes and onions cooked in a red chilli and tamarind sauce. There are other versions of this saung where you use coconut gratings and coriander seeds. This is the simple version, which can be made soon particularly if you have boiled potatoes ready.

We serve this as an accompaniment to our meal of rice and dhal. It can also be served with rotis or chappatis.

  • Potatoes, medium-sized, 4-5
  • Onions, large-sized, 2
  • Roasted Byadgi Red Chillies, 7 or to taste
  • Tamarind, size of a small lemon
  • Turmeric Powder, 1/4 tsp 
  • Oil, 1 and 1/2 tbsp
  • Salt, to taste

Wash and boil the potatoes. After they cool,  peel and cut them into cubes. Keep aside
Peel and finely chop the onions. Keep aside
Soak the tamarind in a small bowl of water
In a small mixer jar, grind together the roasted red chillies and the soaked tamarind to a smooth paste. Keep aside. 
Heat oil in a thick-bottomed kadhai and when it gets hot add the finely chopped onions and fry them till they change colour and become a little golden
To this, add the ground paste of roasted red chillies and tamarind and saute till the raw smell goes
Now add the boiled and cubed potatoes, salt to taste, turmeric powder, and a little water and mix well
Bring this to a boil then lower the flame and allow it to simmer for about 5 minutes
Transfer the saung to a serving bowl and serve as a side dish with rice and dhal, or with rotis or chappatis

1 comment:

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