Batate Gojju Recipe – Mashed Potato Side Dish for Rice | Amchi Vasari

 

Potato Gojju

Batate Gojju is one of those comforting Konkani dishes that instantly reminds me of homely meals. It's a quick and easy side dish made with boiled potatoes, grated coconut, green chilies and a touch of hing. The combination of tangy tamarind and spicy chilies makes it an irresistible companion to hot steamed rice perfect for those days when you crave something simple yet satisfying.

Serves: 2 

Ingredients:

1. Potatoes - 2 medium (230 gram)
2. Water - enough to cover potatoes for pressure cooking
3. Tamarind - 1 button sized piece
4. Water - ¼ cup to soak tamarind
5. Grated coconut - 2 tbsp
6. Green chilies - 2 (use less spicy variety)
7. Salt - ½ tsp
8. Asafoetida powder - ¼ tsp (you can also use asafoetida paste, soak it in little water and use.)
9. Coriander leaves - 2 tbsp chopped

For tempering:

1. Oil - 2 tbsp
2. Mustard seeds - ¼ tsp
3. Red chilies - 2 (byadgi or ramnad)
4. Curry leaves - 1 sprig
5. Asafoetida powder - ¼ tsp

Method:

1. Add 2 medium potatoes to a pressure cooker. Pour in enough water to cover them. Pressure cook on a medium flame for 4 whistles. Allow the pressure to release naturally.
2. Meanwhile, soak a button sized piece of tamarind in a little water for 5 minutes and soak ¼ tsp of asafoetida powder in a little water as well. Note: If you have asafoetida paste, soak it for 10-15 minutes in water. Use this for a stronger flavor.
3. In a mortar and pestle, add ½ tsp of salt and 2 green chilies (using less spicy ones). Add 2 tbsp of grated coconut. Pound this mixture to a coarse paste. Remember not to add too much grated coconut. Tip: You can also use a mixer grinder for this step.
4. Once the pressure has released, open the cooker. The potatoes are now cooked. Cut potatoes in half to help them cool faster.
5. Squeeze the soaked tamarind to extract the pulp and add it into a bowl. Add the asafoetida water to the tamarind pulp. Add the prepared coconut chili paste to this liquid mixture. Peel and mash the cooked potatoes, then use your hands to mix them well with the tamarind paste mixture. Add more water if needed and adjust the consistency as you desire. Check the taste and add more salt if required.
6. Add 2 tbsp of chopped coriander leaves to the gojju. They enhance the flavor.
7. For tempering, heat oil in a small pan. Once hot, add ¼ tsp mustard seeds. Next, add 2 red chilies and 1 sprig curry leaves. Finally, add ¼ tsp asafoetida powder. Mix well and pour the hot tempering over the batate gojju and mix well once again.
8. The main flavor of this dish comes from the asafoetida and the tempering.
9. Your spicy and tangy batate gojju is ready! It pairs wonderfully with rice porridge, and if you're serving it with rice, you can even add a little curd to make it taste delicious. Enjoy!

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