Potato / Batate Toya ...... This is a sort of Dal / Saar prepared Spicy ~ Sour using potatoes along with Tomatoes and lemon juice ..... Yumz .... goes well with hot rice ......
Dal or Saar is a must along with rice in many homes down Southern India. I was really bored with our usual Dalitoy though I love it very much. Wanted to prepare something completely different yet that which could be served with rice. Batate (Potato) Toya is a dish prepared in many GSB Saraswat homes. I have already posted the same here in my Blog. This dal is cooked in texture of the Dalitoy while that which I posted initially was much thicker in texture and also had different aroma. Made some changes in the toya and was immensely pleased with the final output of my concoction. If you too want a change or want to avoid dals for any particular reason then switch on to this potato dal / toya which goes very well with rice.
Peel off the skin of 2 large sized potatoes and cut them into cubes. Wash these cubes in plenty of water, drain and put them in a pressure cooker pan along with some water. The level of the water should come and inch above the added potatoes. Pressure cook the potatoes to 3 whistles. Remove and keep aside for the steam to settle down on its own. Once you are able to remove the lid, gently do so and put the cooked potatoes in a thick bottomed vessel. Now add in 2-3 cups of water and churn the potatoes well for the potatoes to get mixed well with water and give a dal textured toya consistency potatoes. Add to this 5-6 green chillies cut into pieces, salt to taste and mix well. Cook this on medium flame till it comes to a boil. Keep stirring in between to avoid it getting stuck to bottom.
For tempering : Heat 1 large tablespoon of ghee in a small pan. When it melts and is hot enough, add in 1 tsp of jeera / cumin seeds and allow to fry a little bit. When the colour changes slightly add in 1 tsp of mustard / rai seeds, when they begin to splutter, add in ½ tsp of haldi / turmeric powder, 1 tsp of hing powder if adding powder if using prepared hing water leave out the hing in tempering. Finally add in 8-10 small sized fresh curry leaves and pour over the potato / batate toya and mix well.
Add in 1 large tablespoon of prepared hinga uddaka / asafoetida water and mix well. (Leave out if you have used hing / asafoetida powder while tempering). Add one medium sized tomato cut into small pieces, lower the heat to minimum and let simmer till the tomatoes get cooked. Bring the curry to one full boil and then remove from fire. Add in a handful of finely chopped fresh coriander leaves and freshly squeezed juice of half a tennis ball sized lemon. The Potato / Batate Toya is done and ready to be served. Check the consistency before serving, if it has thickened add in some water. The consistency should be that of dalitoy. Serve batate toya with hot steaming rice with some pickle, papad and a dry masala curry as accompaniment. The toya tastes awesome with rice.