Batate Hinga Ghashi Humman / Potato Asafoetida Coconut Based Curry

💁Batate humman potato curry very simple dish

Nag Panchami is a popular Hindu festival that is celebrated in the month of Shravan. People worship idols of snakes and real snakes as well on this occasion 👈 If you want to make this dish on the occasion, below is the recipe. Without any seasonsing 👇👇👇

Ingredients

4 medium potato
1 cup grated coconut
1/2 lemon sized tamarind
10 -12 dried red chillies
I used a mix of both 6 Bedagi chillies 6 Guntur chillies
3 tablespoons of coconut oil
Salt to taste
A pinch of solid asafoetida

Preparation Method 💁

Cube the potatoes and then pressure cook them for 2 whistle using 2 cups of water.Soak asafoetida in a tbsp of hot water.Meanwhile also get the masala for the curry ready.

Preparing the masala:

Fry dried red chillies for few minutes with a few drops of oil in a tadka pan. Remove them off heat and set it aside to cool completely. Once cooled, grind them into a smooth paste along with tamarind and grated coconut using as much water as needed. Keep the ground masala aside.Once the potatoes are cooked and your able to release the pressure of the cooker, transfer the potatoes along with the water & add Salt to taste.. used to cook them into a cooking vessel.Then transfer the ground masala into the cooking vessel and mix well. Check and adjust salt.Add in more water if required to bring the curry to the desired medium consistency. This curry is usually between thick and watery consistency.
Let the curry come to a boil and then simmer it for few minutes until the rawness of the masala goes off.. Then add in rest of the coconut oil and asafoetida completely melted in water and mix well.Serve the curry with a bowl of steaming hot rice.