Spicy Onion Potato Curry Konkani Batate Song Aloo Pyaz Sabzi

While you are here, don’t forget to check our batate vagu (mixed vegetable curry) and batate upkari (pan fried potatoes). Jump to:About Batate SongIngredientsHow to make onion potato curry?TipsWhat to serve with batate song?More Konkani RecipesRecipe cardUser Reviews

About Batate Song

I would like to believe the name song in the dish is different from the English word song 🙂 However, It looks like if anyone tastes this dish, taste buds make them sing to the tunes of the flavor of this dish. There is a joke in our community that Konkanis are blessed with special powers because they can sing a song, as well as eat a song. I really have no clue regarding the real name or origin of this dish. If any of you know, please comment so my readers will also find it useful. This batate song (onion potato curry) is one of the best side dishes you can serve for any meal. It is also vegan and gluten free.

Ingredients

This saung or curry is a combination of spiciness and sourness with little sweetness from onions. Adjust the ingredients to your liking. Potatoes: Use russet or any available potatoes. leftover boiled and mashed potatoes can also be added. Onion: Red, white, or yellow; any onions will work. Souring agent: tamarind, tomatoes or bimbul (Avverhoa bilimbi). Coconut oil: For authentic Konkani flavor. Heat: Use dry red chilies or red chile powder.

How to make onion potato curry?

Boil the potatoes in your most preferred way.

I wash and pressure cook the whole potatoes, peel them, and roughly mash them into chunks. You can peel the skin of potatoes, cut them into cubes, microwave for 5 minutes, and roughly mash them. Roughly mashed potatoes blend well with the spices in this dish and give the dish its thick consistency.

Making of Batate song

Heat oil in a pan. Add the onions and saute till they become golden brown in color for about 8 minutes on a medium flame.

Method 1:

Add the tomatoes or (tamarind soaked in ½ cup hot water and juice extracted) and cook this for 2 to 3 minutes. Add the red chile powder, and saute for another 1 minute. Add the mashed potatoes, water for desired consistency, and salt to taste, and bring it to a nice boil and simmer for 5 minutes. This dish tastes best when it has a medium-thick consistency. Now add the coriander leaves and switch off the flame.

Method 2:

Grind the tomatoes or tamarind along with red chilies and a little water to form a thick, smooth paste. Add this to the sauteed onions and cook for 3 to 4 minutes. To this, add mashed potatoes, water, and salt and bring it to a boil. Simmer for 5 minutes. Add coriander leaves and switch off the flame.

Tips

This aloo pyaz sabzi tastes the best when it’s served spicy. But if you cannot handle the heat, then vary the amount of dry red chile powder accordingly. You can add another extra tomato if you like the curry tangier. The more you simmer the dish, the better the flavors get. If you are making with the grinding method, I also recommend adding 5 to 6 cashews. You are going to love the taste. A tender cashew nut called bibbo is also added to saung when in season. A popular Mangalorean fish panna upkari is made the same way. Fish is used instead of potatoes.

What to serve with batate song?

You can serve this spicy onion potato curry with steamed rice or boiled rice and dalitoy for a complete Konkani vegetarian meal. Serve this aloo pyaz sabzi with Indian flatbreads like chapati, roti, ragi rotti, etc. We also love to make this potato curry as an alternative to chutney for breakfast and serve it with dosa like panpolo, rice urad dal dosa, surnali, appe, shevai, undi, etc. You can also serve this onion potato curry (aloo pyaz sabzi) instead of poatato bhaji for puri, bhatura.

More Konkani Recipes

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