AAMBAT BATATA (Sweet And Sour Potato Curry)

Aambat Batata is a typical NKGSB (North Kanara Gaud Saraswat Brahmin) as well as GSB (Gaud Saraswat Brahmin) dish. The name aambat batata i.e. sour potato comes from the flavour of the dish which is slightly on the sour side. Jaggery used in this dish balances the sourness well and increases the overall deliciousness.

This being a no onion no garlic dish, is preferred to be made on auspicious days or during pooja by the GSB communities. Being a coconut gravy dish with a delicious flavour, it goes very well not only with daal rice, but with phulkas too! This is a recipe I learnt from my mom and one of my childhood favourites too!

For some more such delicious potato dishes, do take a look at the following recipes too….

  1. Kaanda Batata Rassa
  2. Bataatyachya Kaachrya
  3. Poori Bhaaji/Sukki Batata Bhaaji With Poori
  4. Aaloo Methi
  5. Batata Bhaaji For Dosa
  6. Bataata Nu Shaak

Here’s the recipe for the delicious Aambat Batata….

Prep Time : 20 min

Cooking Time : 25 min

Serves : 4

Cup Used : 200 ml

NGREDIENTS :

  • 4 Large Potatoes
  • 1/2 cup Fresh Grated Coconut
  • 3 tbs Jaggery
  • 1/4 cup Tamarind Extract (1 tbs Tamarind + 1/4 cup Hot water)
  • 1/2 tsp Turmeric Powder
  • 1 tsp Kashmiri Red Chilli Powder (Optional)
  • Salt To Taste

To Be Roasted :

  • 1 1/2 tsp Oil
  • 1 tbs Corriander Seeds
  • 4 Bedgi Red Chillies… To be adjusted as per preference

For The Tempering :

  • 2 tbs Oil
  • 1/8 tsp Fenugreek Seeds
  • 1/2 tsp Mustard Seeds
  • 1/4 tsp Asafoetida

METHOD :

  1. To make Aambat Batata, peel and cut the potatoes into wedges and immerse them in clean water till further use.
  2. Heat a pan and add oil to it. Add the mustard seeds and as soon as they splutter, add the fenugreek seeds and asafoetida.
  3. Add to it, the turmeric powder and the potato wedges.
  4. Stir and add water upto the level of the potatoes.
  5. Bring it to a boil and then cook covered, further on medium heat till the potatoes are well cooked.
  6. In the meantime, roast slightly the dry red chillies and corriander seeds in oil and set aside.
  7. Grind them together with the grated coconut to a fine paste, using water as required.
  8. Add it to the cooked potatoes along with the kashmiri red chilli powder, tamarind extract and jaggery.
  9. Mix well and adjust consistency of the gravy to slightly thick, using some water if required.
  10. Add salt to taste and bring to a boil.
  11. Reduce the heat to low and cook further for 5-6 minutes more.
  12. Swtich off the heat and serve this delicious Aambat Batata with phulkas or daal rice!
  13. If making it for an auspicious occasion, do serve traditional dishes such as Daali Toay and Aalya Chatni with rice and Paatoli as a sweet dish by the side!

Author: tastyrecipesfrompooja

An artist by nature, I love painting, travelling to different places and photographing nature, gardening, crochet, reading, etc. It's my nature to give my best to anything and everything I do. From a person who could cook very few dishes..... I have converted myself to a person who now can cook varied dishes! I like perfection in all my work. Reading a lot of recipes, watching different famous chefs' cooking shows on television and observing their methods, techniques and tips very closely and studiously ....is what has made me a very good cook today. Though there are numerous recipes I haven't tried my hand at..... there are many other in which I have gained exerpertise only by trial and error! I still watch all interesting cookery shows on TV to gain more knowledge on cooking techniques of other cultures from here and abroad!! Nowadays, I have started adding healthy twists to my dishes as and when I can without compromising on their original taste. Started this blog to share a few recipes of mine with all other cooking enthusiasts! Happy cooking to all! πŸ˜ƒ

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