Batata Sukke: Comfort And Taste Served In A Bowl
Image Credit: Batata sukke is a famous Konkani dish | Instagram - @pipingpotcurry

Often the association of potatoes is seen with peas, beans, capsicum, or cottage cheese. When in doubt, throw in a potato with whatever vegetable is available at home, and a dish is ready. And while there are plenty of dry and wet potato curries, this one in particular comes from the Konkan region. Its style of preparation and the spices used make it a unique dish. Batata Sukke is a dry potato curry, which is very different from the traditional bhaji we eat. 

Potatoes were first used in Peru. According to historical accounts, the Peruvian Andes were the first to cultivate potatoes around 8,000 BC to 5,000 BC. By 1536, the Spanish Conquistadors in Peru went to discover the flavours of potatoes and, thereafter, transported them to Europe. There are various other researches that indicate potato plants being sprouted around Lake Titicaca situated in highlands up in the mountains.

Slowly, potatoes were introduced to Europe in the 16th Century. And by the early 15th and 17th Centuries, through the Portuguese travellers and traders, potatoes came to India. As the Portuguese people settled across the coast of India, they were introduced to crops. And from there began its journey into the Indian kitchens. It was the Spanish people who found the potatoes’ easy-to-cook ability and started using them in almost every dish. In fact, the name batata is a Taino word for sweet potato and the Spanish people called it patata. The usage of batata was later translated to potato in English.

Here’s the recipe for Batata Sukke.


  • 2 boiled potatoes
  • ½ cup grated coconut
  • 2 green chillies
  • ½ ginger
  • ½ tsp turmeric powder
  • A handful of coriander leaves
  • 2 tbsp oil
  • 1 tsp cumin seeds
  • ½ tsp mustard seeds
  • 2 sprigs of curry leaves
  • 1 chopped tomato
  • Salt, to taste


1. Grind the coconut, green chillies, ginger, coriander leaves, and turmeric powder into a coarse powder.

2. On medium heat, place a pan and add oil, cumin seeds, mustard seeds, and curry leaves. Let it all fry well until it starts to sputter.

3. Then, add the tomatoes and sauté until the tomatoes become soft.

4. Add salt and the grounded paste.

5. Mix all this well and let it cook for 2 minutes.

6. To the pan now, add boiled potatoes and combine them well with the tomato masala.

7.Cover and let this simmer for about 5 minutes. Serve hot.