Konkani Spicy Baby Potatoes with Asafetida

2

13.11.12

{Due to a recent virus attack I lost a whole bunch of recipe on my blog. I am slowly working on posting them back one by one. I am going to start with the recipes I am getting most requests for. If you remember/want to try one of my earlier recipes which is now not in this blog please write to be at chinmayie.bhat@gmail.com and i’ll try to post it as soon as possible. I am basically just going to re-post the recipe as it was. So some of the content might not be so relevant today but my intention is to get them all back  and I  have over 80 posts to re-blog. Thank you! }

 

Konkani Spicy Baby Potatoes with Asafetida

 

I wake up to the sound of street vendors everyday selling fresh greens and vegetables. ‘Soppu!… Soppu!…’ (greens!… greens!…) or ‘Tarkariiiii….’ (Vegetables) are the exact words every single day. I love that fact that I live in Bangalore South (which is the old part of bangalore). The narrow street i live in has street vendors selling everything from coconut to seasonal fruits all through the day. In most  cases I don’t have go to a market or a store to buy my produce. Every day same people at the same time selling different produce. By now I know most of them. They all source the freshest seasonal produce from the main market everyday and by evening it’s all sold. When I hear them I run across to the bay window which faces the street to peep down and see what’s on the cart today!

Today one of my regular vegetable vendors was carrying a big cart full of baby potatoes. Since I don’t get baby potatoes very often (other than the plastic wrapped super market boxes) I bought 3 kilos!!

 

Baby potatoes

 

Normally when I see baby potatoes I make a north indian style curry with a tomato base, sometimes with a creamy coconut base, on rare occasions indulgent ones with cream or cashew base (normally when I have guests over). Today the idea of multiple spice powders in a thick curry didn’t appeal to me, thanks to the heat! Yeah… it’s really getting to me!

I decided to go with a light yet spicy Konkani style potatoes. Konkanis are a group of people normally from the ‘Konkan Coast’ of West India. Their very unique food has strong flavors which i absolutely love. One of the characteristic of Konkani cuisine is the usage of Asafoetida! If you don’t know much about Asafoetida head over to Wikipedia to know more. I know it’s one of those spices people totally love or completely hate but i believe if used in the right way it’s wonderful!

 

Konkani Spicy Baby Potatoes with Asafetida

 

I am a huge fan of Asafoetida and this recipe to be is just perfect. Baby potatoes are simmered in a very fragrant spicy broth with a super strong Asafoetida flavor and it’s spiced up with hot green chilies. The gravy is light and watery. This potato curry is best served with hot rice. I kept the baby potatoes whole because i thought it looked really pretty like that but traditionally the potatoes are mashed up to make a slightly thick curry.

This is great for summer because it is not a greasy heavy but it’s also great for winter (even monsoon) as it’s nicely spicy and hearty. If you have only had baby potatoes int he other more popular Indian curries, definitely give this recipe a shot. This lesser known potato specialty from the west coast of india will leave you licking your fingers :)

 

Konkani Spicy Baby Potatoes with Asafetida served with roasmetta rice

 

Ingrediets:

  • 1/2 kilo baby/regular potatoes
  • 3-4 tbsp coconut oil
  • 1/2 tsp black mustard seeds
  • 3-4 springs of fresh curry leaves
  • 2-3 slit green chilies
  • 1/2 to 3/4 tsp tsp of Asafoetida powder

 

Clean and boil the baby potatoes till tender. Peel them one by one and keep them aside.

Heat the oil in a pan. add the mustard seeds. Wait for it to splutter and add the curry leaves, green chilies and Asafoetida. Fry for a couple of second and add the peeled baby potatoes. Toss for everything to coat well and add 1 cup of water. Add salt for taste and let it simmer for 10 to 15 minutes. Mash a couple potatoes so that the broth thickens a little bit. You can prick each one of the potatoes for it to absorb all the flavors but i like the bland potatoes in a spicy broth better.

Serve hot with rice.

 

Related Posts Plugin for WordPress, Blogger...

2 comments :

  • kavitha

    Hi kavitha here:) I have become a gr8 fan of ur blogs. There are many things I relate to in it. I try to incorporate a lot of millets in my meals and am trying to convert to a totally organic kitchen and I am from Bangalore:) . I have a food blog too which I rarely update and am inspired by you to become more regular. Am a spontaneous creative cook too

  • My favorite Bengali Aloor Dum | love food eat

    [...] a good Dum Aloo is a little time consuming. I used baby potatoes that I had left after I made the ‘Konkani Style Spicy Potatoes’. Peeling each one of them, then shallow frying them in mustard oil in batches, cooking them again [...]

Leave a Comment:

Theme by Blogmilk   Coded by Brandi Bernoskie