Batata Humman Potatoes cooked in spicy Mangalorean gravy. By Sanjeev Kapoor 02 Nov 2015 in Recipes Course New Update Main Ingredients Potatoes, Scraped Coconut Cuisine Tamil Nadu Course Main Course Vegetarian Prep Time 6-10 minutes Cook time 11-15 minutes Serve 4 Taste Spicy Level of Cooking Moderate Others Veg Advertisment Ingredients list for Batata Humman 4 medium Potatoes 1 cup Scraped Coconut 4-5 Bedgi whole dry chillies roasted 1 tablespoon Tamarind pulp a large pi Asafoetida 2 medium Tomatoes cut into 1 inch cubes 2 teaspoons Coconut oil Method Advertisment Scrub the potatoes well under running water so that all the mud on the skin is washed away. Boil the potatoes till done, drain and set aside to cool. into one inch cubes without peeling. Grind together the coconut, red chillies and tamarind pulp to a smooth paste. Add asafoetida and blend it well. Mix potato cubes, tomato cubes, ground paste, half a cup of water and salt in a non stick pan and heat the mixture till it just comes to a boil. Lower the heat and simmer for two to three minutes. Drizzle raw coconut oil. Cover immediately and take the pan off the heat. Let it stand for five minutes. Serve hot with steamed rice or chapattis. Nutrition Info Calories 1049 Carbohydrates 122 Protein 13.6 Fat 56.6 #Asafoetida #Bedgi whole dry chillies #Potatoes #Tomatoes Subscribe to our Newsletter! Be the first to get exclusive offers and the latest news Subscribe Now You May Also like Advertisment Read the Next Article