Friday, April 11, 2014

Ambat Batata

Ambat Batata literally means Tangy Potato. This is again a GSB (Saraswat Brahmin) recipe that is made during festivities. This recipe can be made in two to three different ways or methods. The given recipe has been taken from an old book that belongs to my late grandmother. My friend told me that in GSB households they keep more sauce / gravy, however since my source recipe was silent on the quantity of water, my curry became a bit dry. 

Servings: Approx. 3-4 people
Time: Approx. 45 mins including cooking time

Ingredients:
For the Paste:
1 and half cup fresh scrapped Coconut
1 tspn Mustard Seeds
1/4 tspn Fenugreek Seeds
3-4 dried Red Chillies
1 tspn Tamarind Pulp
1/4 cup water (Approx.)

For the Curry:
1 tbspn Coconut Oil
1/2 tspn Mustard Seeds
8-10 Nos. Fenugreek Seeds
1/4 tspn Asafoetida (Hing)
1/2 tspn Turmeric Powder
8-10 Curry leaves
5 medium sized Potatoes, cut into wedges
Paste, as above
Water, as required
Salt to taste
1 tspn Jaggery
1/2 cup chopped Coriander leaves

For Garnishing:
Fresh Scrapped Coconut
Chopped Coriander leaves

Pre-preparation:
Remove peel of potatoes and soak it in water.  Cut it into wedges. Keep it in water till actual usage. 

Method:
To make Paste:
Mix scrapped Coconut, Mustard Seeds, Fenugreek Seeds, Red Chillies, Tamarind Pulp and water in Mixer Jar and blend it into a smooth paste.Add some water if required and set it aside for using it in the Curry.

To make Curry:
Heat Coconut oil in a pan. Add the Mustard Seeds, Fenugreek Seeds, Asafoetida, Turmeric Powder and Curry leaves. Once the tempering starts popping, add the potato wedges and saute. Then mix in the Coconut paste, Salt and saute. Add enough water to cook the potatoes by covering the pan. Cook it for 20-30 minutes or till the potatoes are completely cooked. At this stage, add some water if required. Check the seasoning and add Jaggery. Simmer it for a while. Finish it with chopped Coriander leaves.

Garnish the Curry with fresh scrapped Coconut and chopped Coriander leaves. Serve hot with Roti.

Notes:
1. You may dry roast the Fenugreek Seeds, Mustard Seeds and Red Chillies to make the sauce more aromatic.
2. Instead of raw potatoes, you may use pressure cooked potatoes to save time. 
3. In GSB homes, the consistency of Ambat Batata is kept as thin. So you may adjust the water accordingly.

Stepwise Pictures:

































7 comments:

  1. Fingerlicking good batata chi bhaji. Looks fabulous!

    ReplyDelete
  2. Wat a delicious,droolworthy and mouthwatering ambat batata, seriously hard to resist.

    ReplyDelete
  3. delicious GSB recipe... nostalgic..

    ReplyDelete
  4. I tried ur recipe of ambat batata its really a delicious one. ..

    ReplyDelete
  5. I tried ur recipe of ambat batata its really a delicious recipe. .

    ReplyDelete

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