This dish of potatoes (‘botato’ in Konkani) is one of the favourites in Gaud Saraswat Brahmin (GSB) and Konkani households. Potatoes, which is the king of vegetables, goes well with all the curries and is considered the perfect source of carbohydrates. Whether the southern, the northern, the eastern or the western states, potatoes are consumed all over and is the staple diet all over the country.  Batata Hummana is a thick potato curry made of grated coconut, roasted dry chillies and a slight punch of tamarind all combined and cooked together in a deep bottomed vessel. ‘Humman’ is a spicy, thickish coconut-based curry and is generally accompanied with the main meal of rice and dal, neer dosas and rice iddiyapam where it compliments the other dishes with its spicy taste. 

Batate Hummana comes from the houses of Konkan and GSB. Gaud Saraswat Brahmin are a Hindu Brahmin Community, who are a part of the larger Saraswat Brahmin Community that migrated to Konkan from Gaud, which is believed to be the Ghaggar river. This migration introduced them to the Konkani cuisines and since then it has become a popular dish in their kitchens. Residing near the coastal regions, coconut is a necessary diet in their food. Now with the two main staples getting combined together, the Batata Hummana is introduced to be served on the dining tables of the Konkani people. The richness of coconut which is included in the dish has made it an essential in the households and since then this potato has become a basic to go along with rice and iddiyappams. 

Ingredients:

  • 2 medium sized Potatoes
  • 8 Dry Red Chillies
  • 1 Cup Grated Coconut
  • 5gm Tamarind
  • 2 Tbsp Coconut Oil
  • ¼ tsp Dissolved Asafoetida
  • Salt to taste

Method Of Preparation:

  • Roast dry red chillies adding a tsp of coconut oil and let it cool down
  • Take grated coconut and put it in a blender along with the roasted chillies and soaked tamarind
  • Add water to it and grind it to a fine paste
  • Now in a vessel, put mashed boiled potatoes, add the prepared masala paste along with salt
  • Pour the required amount of water as per the consistency and mix it
  •  Put the vessel on the stovetop and let the mixture come to a boil. After one boil add 2 tbsp coconut oil and the pre-soaked dissolved asafoetida, mix together and let it boil again
  • After a boil, turn off the gas stove and the Batata Hummana is ready to be served hot

This spicy and savoury dish holds the perfect thickness due to the grated coconut and perfectly fits on the dining tables for both lunch and dinner. This one simple dish is so easy and time-saving that even after a hectic day at work, it can be made in no span of time and gives a soulful experience to the stomach.