Batate Bharata is a dish similar to gojju, tambuli or chutney, a cold dish which is not heated, served with steaming hot rice. This is a side dish and is served as an accompaniment along with other dishes for lunch. This is dish that can be hustled up quickly when you have unexpected guests.
Peel of the skin of 3-4 large sized potatoes, cut them into large cubes wash and put it in the pressure cooker. Wash and trip off the tip stem part of the ambado. Cut off the side slices and put it in the pressure cooker along with the centre seed and side slices. Add one cup of water and pressure cook to three whistles.
Chop finely 2 large or 3 medium sized onion. Keep them ready aside.
To be ground : Grind to a very smooth paste 1 cup of freshly grated coconut with 1” ginger piece washed and cut into pieces, 5-6 green chillies chopped and 1-2 red chillies. (If not adding ambado / Hogplum then add a small marble sized tamarind piece while grinding too).
Remove the pressure cooked potato and ambado in a broad vessel. Mash well the potatoes so that there are no lumps left. Add the ground masala, salt to taste, the finely chopped onions and mix well. Add a 1-2 tblsp of coconut oil to the mixture and mix well.
The batate bharata / potato bharata is ready. If to be served later, keep the bharta in the fridge as it is not heated and may get fermented / spoilt. Best served with steaming hot rice.
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