“Batato- Sanu Saglo Piyava Songa (Potato- Shallots Spicy Curry)” … batate songa is a spicy side dish curry from GSB Konkani Saraswat Cuisine loved by almost everybody … in my home we love to relish it with shevai/ Idiyappam- one of the best combination to date … tried out the same with shallots (pearl onions/ sanu saglo piyavu/ shallots) for a change from regular onions and it was fantastic … these small whole onions are definitely tiny bombs of flavor ... Yummilicious …
** Shallots or those small pearl onions have a unique taste of their own when added on to dishes. These are available in plenty in southern parts of India and are often referred to as sambar onions as they are must to be added on to the same. Off course they are available all round the world, however the price is higher compared to ordinary onions. It has been sometime since I purchased them and I was really craving to have them, finally I purchase a bag full of it and now I am off to preparing my favorite dishes back to back using them and may be a few new ones too. And the first on list was kolumbo/ sambar and now its our favorite side dish spicy songa.
** All those who follow my simple home cooked food blog are aware that “Songa” is a spicy GSB Konkani Saraswat dish that I have posted many times in various combinations before and that it is prepared both in Veg and Non.Veg. ways. This is a dish with little masala that is spicy and can be prepared both with addition of ground masala or using just powders. I have always added in a little bit of freshly grated coconut while grinding the masala to get a better and thicker consistency to the masala and it tastes delicious too and that is exactly the way it is preferred in my home. For this recipe too I have added on ground masala and I must say it tastes wonderful.
** Addition of tangy taste is necessary and traditionally it’s always prepared adding a lemon sized ball of tamarind while grinding masala and I must say that it gives best taste to this dish. However, any veggie with tart/ tangy/ amshe of taste can be substituted and added to the curry. Often Hogplums (Ambado)/ Star Fruit (Karmbala)/ Tree Sorrel (Bimbul) depending on its availability is added in place of tamarind to curries, however this particular dish in my opinion tastes best with tamarind, nevertheless you can add them on if preferred. I will be sharing a common link to all songa recipes I have shared in the blog at the bottom of this recipe, do check it out for more options.
** Here is my recipe for “Batato- Sanu Saglo Piyava Songa (Potato- Shallots Spicy Curry)” … My Style prepared with shallots ….
** Ingredients :
Shallots/ Small Pearl Onions/ Sanu Saglo Piyavu/ kanda :25
Batato/ Potato/ aloo : 2- 3 medium sized
Tomatoes : 2 large sized.
Mustard Seeds/ Rai/ Sasam : 1 tsp
Curry Leaves/ Kadipatta/ Karbevu : 10-12 fresh ones.
Oil/ Tel/ Tela : 2 tsp.
Salt/ Namak/ Meeta : to taste.
** For Masala to be Ground :
Coconut/ Soyi/ Nariyal : ¼ cup freshly grated.
Kashmiri Red Chillies/ Kumte Mirsanga/ Byadgi Mirchi : 15-20
Coriander/ Kothimbir/ Dhania Seeds : 2- 3 tsp.
Tamarind/ Chinchama/ Imly : a small pinch.
Oil/ Tel/ Tela : 2 tsp.
** Peel off the skin of shallots/ pearl onions and retain them whole. These are small sized onions which is available in plenty in southern parts of India. However, they are available in almost all stores worldwide as they are extensively used in cooking.
** Peel off the outer skin and cut the potatoes into 2 inch sized cubes and put them in pressure cooker pan with about one cup of water and pressure cook on medium heat to one whistle only. Remove and keep it aside to cool for about 2- 3 minutes only, after which release the pressure from the cooker with the help of tongs, this arrests further cooking of potatoes and remain perfect cooked as needed.
** Note : I use this pressure cooker cooking method which never fails me in cooking potatoes to perfection. If left to cool completely on its own it may overcook and turn mushy, so avoid that, if unsure of following this method you can always cook the same in a vessel adding water till done and added on too.
** Wash, wipe dry, slice off the stem portion and cut tomatoes into cubes of the same size as above and keep them also ready aside.
** For the Ground Masala : Heat oil in a thick bottomed kadai, when hot add in the coriander seeds and fry on medium heat till the color changes, do not burn them, now add in the dry red chillies and fry on low heat for about 3-4 minutes.
** Add the fried masala along with grated coconut and tamarind and grind to a smooth paste with as little water as possible. We need to keep water minimum to avoid the curry turning runny, as this is a semi dry curry served as side dish.
** Note : If NOT adding on tomatoes increase the amount of tamarind while grinding to double. The tomatoes we get in Mumbai are not very tart in taste so I do add on a pinch of tamarind while grinding, you can chose otherwise too.
** In a thick bottomed kadai/ pan add in the oil, when hot add mustard seeds, when they begin to splutter add in curry leaves, fry for a few seconds, then add the shallots/ pearl onion, ½ tsp of salt and fry on medium heat for 2-3 minutes.
** Sprinkle some water, cover with a tight lid and cook until onions are done say about 2-3 minutes, stirring in between if necessary to avoid onions being burnt. Add in tomatoes, ground masala, salt to taste, cooked potatoes along with the water in which it is cooked and mix well.
** Once again cover and cook on medium heat for a minute or two, then lower the heat to minimum, check and add in water only if necessary and cook covered for 5-10 minutes on until you see bubbles appearing on surface of the curry.
** Remove and keep it aside covered for 20 minutes for the flavors to be infused well. This is a thick textured side dish curry served with dal- chawal or roti’s. However it does thicken out in settling, in which case you can mix some hot water before serving.
** “Batato- Sanu Saglo Piyava Songa (Potato- Shallots Spicy Curry)” is done and ready to be served as side dish during lunchtime. Songa is a spicy dish usually served with Dalitoy (spiced tuvar dal)- Rice or Roti/ Chapathi/ panpolo (neer dosa)/ plain dosa/ Idly or any combo dishes of your choice, tastes great anyway you serve it. In my home and also in most of Konkani Saraswat homes, whenever we prepare shevai/ Idiyappam, we always prepare songa as it is one of our favorite combo meal. If you too, want to serve it with shevai/ string hoppers like how I do in my home, keep it slightly thinner in texture by adding a little bit of more ground masala and it tastes wonderful.
** Do try out this delicious recipe and enjoy with your family and friends. Do remember to leave a comment below or send me an email, It really helps in knowing if you have liked the same and encourages doing more. If you have any queries, too you may leave in a comment or a mail and I will try my best to respond as soon as possible. I always encourage all, young, old, teenagers, male, female to learn to cook, it is one of the most satisfying hobby you can cultivate that gives rewards in numerous ways. Be it health wise, monetarily or to beat the stress, cooking is a passion one should make a habit of. If not to feed others, then be it for self, outside food is neither hygienic or good for health as it is loaded with fats and unknown preservatives. Our mom's/ aunt’s knew the best which they passed on to us and it is our moral duty to continue the legacy.
** A little bit about Seasoning/ Tempering/ Panna/ Tadka : There are two methods of seasoning/ tempering followed in preparation of this songa recipe, you may choose any you like. One is as mentioned in recipe, the other is to prepare the curry and end it with seasoning. Just fry onions in little bit of oil, then follow rest of the recipe as above and when done temper with oil, mustard seeds, curry leaves. Each home has their own method followed, both give same results, so chose any easier to you. I use both methods depending which one is convenient on that day.
** Note : Hogplums (Ambado)/ Star Fruit (Karmbala)/ Tree Sorrel (Bimbul) can be substituted instead of tamarind to the curry if they are available, in which case cook them along when the masala is added and then add the cooked potatoes while rest of the recipe remains same. Remember to skip adding tamarind to the masala while grinding in that case. Again, You have a choice of adding only tomatoes either raw or ripe, too if you prefer them, Just add on how much is necessary and skip addition of tamarind in this case too.
** Sharing a common link to all “Songa” recipes both Veg. and Non-Vegetarian shared in the blog before, You may browse through the same in leisure, try them out and do remember to give me a feedback … thank you …
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