My today's dish is an amchi speciality. BATATE HUMMAN / COOKED POTATOES IN COCONUT GRAVY. It's a very simple recipe but awesome in taste. We don't give thadka for humman, instead we dilute hing & add to it. You can add little fresh coconut oil too after gravy is done to enhance the taste. I added here as son requested. Usually humman should be little spicy but i don't make it spicy as per son's demand. If you like it spicy, then add more red chillies while grinding coconut masala. You can have it with rice/rotis/ shenvai/undi/dosa/idly etc. Btw, my son had it with CHEPPI KHEERI :d
INGREDIENTS:-
potatoes, boiled - 2 medium red chillies, shallow fried - 5 if guntur or 8 if byadagi
tamarind - big chana size
hing - double the big chana size
fresh coconut oil - 1tsp
salt to taste
METHOD;-
1. Wash, clean & pressure cook potatoes for 4 whistles & cube them & keep aside (don't remove the skin).
2. Grind grated coconut+red chillies+tamarind to a smooth paste.
3. Heat pan & add ground masala+ cooked & cubed potatoes+ salt+ little water to make gravy required consistency & bring it to boil.
4. Dilute hing in little water & add to the gravy & bring it to boil. (if you like hing smell then you can add little more hing according to your taste).
5. Switch off the stove & spread a spoon of coconut oil on the top & close the lid.
6. While serving mix everything well & serve.
HAPPY COOKING :)))))))
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