"Batato~Piyavu~Ambado ghalnu Songa / Potato~Onion~Hogplum Spicy Dry Curry" … Songa is a famous spicy Konkani Saraswat dish prepared in various combinations that goes very well with Chapati / Roti or Dal-Chawal …. Spicy and Delicious dish with the simple combination of potato, onions and hogplums … Yumz .....
Batate (Potato) Songa is a very famous Konkani Saraswat dish that is prepared almost in every home. This is a semi dry spicy dish that goes very well with roti or Dal-Chawal. In GSB Konkani home of yesteryears rice was the main staple dish for lunch and roti or chapati / poori was prepared rarely for breakfast. So this dish was served for lunch/dinner along with Dalitoy and Chawal. With changing times and people migrating to different destinations food habits have also changed. Wheat flour is available all round the world and people have adapted to roti a very healthy option into their meals. And this dish goes very well with roti / poori as it is a semi dry dish. Goes well with roti and can be carried in lunch box too.
Onions : 3 large sized.
Potato : 3 large sized or 4 medium sized.
Hogplums : 3-4
Mustard Seeds / Rai : 1 tsp
Curry Leaves : 2 sprigs
Oil : 3 tblsp
Salt to taste
For Masala :
Coconut : ¼ cup freshly grated.
Kashmiri Red Chillies : 12-15
Coriander Seeds : 2 tsp.
Tamarind : small marble sized.
Hogplums : 3 (I used hogplums)
** Peel off the skin and cut the potato into large sized cubes. Wash and keep them ready aside.
** Peel off the skin of the onions and cut them also into cubes. Keep them ready aside.
** Wash and slice off the edge of stem side of hogplum. Slightly crush them with a heavy weight to just break them a bit. If they are tender you can cut them vertically into two pieces.
** In a pressure cooker pan add in the potatoes and just enough water and pressure cook to one whistle only. Remove and keep aside to cool. Once it has cooled down to say about 5 mins. with the help of tongs, release the pressure if any and open the lid. Be careful and stand away as the steam may pass on.
** For Masala : Grind the masala in a mixer grinder with coconut, coriander seeds and red chillies. If not using hogplums add in the tamarind while grinding or else just leave it out. Use the potato cooked water for grinding purpose. Do not add in much water the paste should ground to a smooth texture. Not very fine.
** In a thick bottomed kadai, heat the oil, when hot add in the mustard seeds, when they begin to splutter add in the curry leaves and fry for a minute. Now add in the Onions and fry till translucent. When done add in the ground masala, salt to taste and the hogplums and mix well. Add in the remaining water left over from cooking of potatoes. Cover and cook on low till the masala comes to a boil and the hogplums are cooked.
** Lastly add in the cooked potatoes and mix well. Add in water only if necessary and you find the curry too thick. This is a semi dry curry, so be careful with addition of water, though it does dry up on cooling. Cover and cook on slow for 5-7 minutes stirring once or twice in between. Done.
** "Batato~Piyavu~Ambado ghalnu Songa / Potato~Onion~Hogplum Spicy Dry Curry" is ready to be served. Serve hot with chapati / roti / dal-chawal. Tastes simply awesome. You can increase or decrease the number of red chillies as per your taste level on spices. It’s always individual choice. But this is very spicy curry and addition of both potatoes and onions add to sweetness, so the level of chillies for spice has to be kept up. Enjoy this dish with your family and friends.
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