Saturday, July 18, 2015

Batate Usli and Batate Gojju(Potato Dry Fry and Potato Raita)

When it rained heavily for days, shopping for vegetables was difficult, mothers used to make side dishes with potato that they used to stock well. Batate Song, Vaagu, Saglen, Humman, Bhaajjunu Upkari, Bhaart, Paez Upkari, Podi and some other dishes were recurrently prepared in most of the GSB homes. My mother also used to make a lovely dry dish called Batate Usli and its variant Batate Gojju, but batate gojju is mostly prepared during hot summer months.
Batate Usli is nothing but Potato Sukha Bhaaji with slight variation. This usli is simple to make, but goes well with congi, rice and rasam, sambar or daalithove. This can also be used as stuffing in Batate Aambade or Mangalorean style Batata Vada.

This curry is made with boiled smashed potatoes with added grated coconut, green chillies, ginger and a heavy seasoning with mustard seeds, urad daal curry leaves and asafotoeda. Some also add one or two dry chillies to the seasoning and garnish the dish with chopped coriander greens. I have added all this to make the dish special. You can also relish this with pooris and chapatis.

Its improvisation gojju has added plain yoghurt and is a very good salad dish like raita. Gojju can also be relished with chapatis.

Potatoes - 250 Gms
Rock Salt - 1/2 Tsp
Green Chillies - 2
Ginger - 1 small piece
Grated Coconut - 1/2 cup
Asaforoeda - A small pinch dissolved in 1 tbsp water
Coconut Oil - 2 Tsp
Mustard Seeds - 1 Tsp
Urad Daal - 1 Tsp
Red Long Chilli(Optional) - 1
Curry Leaves - 1 Sprig
Coriander Leaves(Optional) - 1 sprig

Boil, peel and smash potatoes into small bits.
Chop green chillies, pound coarsely into a chutney in a mortar with rock salt.
Add this chutney to the smashed potatoes.
Finely chop ginger and add to the potatoes.
Add the grated coconut, asafotoeda solution.
Heat oil in a pan and add mustard.
Once they splutter, add urad daal and the optional chopped red chilli.
Once urad daal turns golden, add chopped curry leaves and fry.
Add this seasoning to the smashed potato.
Add optional chopped coriander leaves and mix well.
Serve with congi, rice and rasam, sambar, daalithove or with pooris, chapatis.

Batate Gojju:
Take about 200 ml of plain yoghurt, beat it lightly and mix in the batate Usli, add an extra pinch of salt and garnish with a handful of chopped coriander leaves. 
Add little water if the gojju is too thick.

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