Batate Song - Potatoes in hing and tamarind-flavoured coconut gravy

Ingredients

½ kg baby potatoes (even big potatoes cut into cubes will do)

5 red dry chillies (Kashmiri, for that great colour that a Song should have)

1 cup grated coconut

1 tea spoon hing (asafoetida)

1 small ball of tamarind

3 medium onions

Mustard seeds for tadka

Salt to taste

Method

• Boil the potatoes for three whistles in a pressure cooker
• Make a paste of the chillies, coconut, tamarind, hing in a blender. Add little water. Remember the paste has to be thick, not runny
• De-skin the potatoes
• Chop the onions
• Take 2 -3 teaspoons of oil (Preferably coconut oil. Anything else just does not make it GSB. Although, we have tried using olive oil a few times and it tastes ok, so you can safely use it. I will still recommend coconut oil, though) in a hot kadhai.
• Add the mustard seeds. After they splutter completely, add the hing and the chopped onions
• As soon as the onions turn slightly golden add the masala paste and a cup of water
• Now, add the potatoes and stir well. Boil for about five minutes and you rare done.
• Potato Song is ready
• Relish it with chapattis, steamed rice

Mom’s tips

• Add an extra pinch of hing after the Song is ready, it enhances the flavour
• Let the Song stay for a couple of hours after it’s ready. This way the potatoes absorb the flavours well and become tastier