Batata Saung / Konkani style potatoes in a chilli tamarind sauce

Here's an all time favourite Konkani dish with potatoes - its called Batata(Potato) Song / Saung
Its a funny name for a dish and friends always wonder why its called a song ! The logic I once heard is that its so spicy, it will make you sing !!
Actually, it isn't that spicy. Its just the magic of the byadgi chillies, that gives it this beautiful bright red colour, with just the right amount of heat. Byadgi is named after a town in Karnataka, that's famous for these chillies

Its easy to make and adds the zing to a regular meal.
My favourite is dali saar and rice with batata song...

Give it a shot, its really good !



Batata Saung
Adapted from Rasachandrika, the Saraswat cookery book

What you need -

1/2 kgs potatoes / 5-6 medium potatoes
10-12 red chillies (byadgi chillies are the best for this)
3 medium onions
1 small ball of tamarind / 1 tsp ready tamarind paste
2 tbsp oil
1 - 1.5 tsp salt


What you do with it -

Chop the onions
Cook the potatoes, peel and chop into bite size pieces
Byadgi chillies are the best option for this. If you are using any other variety, you may want to reduce the number of chillies to about 7-8
Grind the red chillies and tamarind to a smooth paste, using a little water
I usually soak the red chillies in hot water for 10 mins, before I grind it-makes it easier that way
In a pan, heat the oil and then add the onions and fry till it turns light brown in colour
Then add the ground masala, salt and potatoes and stir well
Add about 1/2 cup of water and allow it to simmer for about 10 mins
For an authentic Mangalorean taste, use coconut oil - I find it a bit overpowering though
Serve hot with rotis or a simple dal and rice