Potato Saung

This is one of my favorite dishes. I would say everyone in my household absolutely loves this dish. This is one of those dishes which can never fail to impress a person who has it for the first time. Batata Saung is a signature konkani dish. The spicy masala made from frying coconut, red chillies and tamarind complements the onions and potatoes so well. Again, my mom made the best saung and she has been making batata saung for us every week now since they have been here and we are not tired of it and will never be :). There are a lot of recipes to make this, some people skip coconut, some add coriander seeds and each has its own taste in variations.

Below is her recipe.


2 medium sized potatoes, boiled and cut into small cubes
3 medium sized onions chopped

For Masala:

10 red chillies roasted in a tsp of oil(kashmiri and regular) - increase or decrease spice to your taste
2 tsp coconut gratings(dry works too)
Peanut size tamarind
a pinch of brown sugar or jaggery(optional)
Salt to taste
Cooking oil


1. Take a heavy bottom kadai/saute pan and heat about 3 tbsp oil, and add the chopped onions. Add some salt and saute till golden.

2. Heat about 1 tsp oil in a kadai/pan and add the coconut gratings and toast it till brown on a medium heat.

3. Then, in a blender add the toasted coconut gratings, red chillies and tamarind. Using little water grind it to a smooth paste.

4. When the onions are brownish, add the boiled chopped potatoes, salt and water and mix well. Let it boil well - approximately 4 to 5 minutes.

5. Add the ground masala and some water, combine everything well. Cover it and cook for sometime, about 10 minutes or so.

Serve with rice and Dalitoy.

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