Potato in Coconut Curry ~ Mangalore style (Batatey Humman)

I have come across lot of individuals who love potatoes. It is such a delight to eat this vegetable. It blends well with different dishes and give a unique flavour each time. Batatey Human was a dish my mom learnt in Goa. Its creamy in texture, thick as a base, mild in spices and goes well with rice. Humman forms the base and serves as the staple for many a Konkan curries.

One could also add Fish instead of Potatoes, and this leads to Fish Humman or Nustechey Humman (Nuste is fish in Goan Konkani).

Recipe source: Mom
Serves: 3-4 individuals

Ingredients:
Coconut (grated) - 1 cup
Red Chillies - 5-6
Asafoetida - 2-3 pinch
Turmeric powder - 1/4 teaspoon
Water - for curry consistency
Potatoes (cubed and diced) - 3 cups
Coconut oil - 2 teaspoon

Method:
Heat oil in a saucepan and roast chillies mildly. Allow to cool and grind it along with grated coconut, asafoetida, turmeric powder, salt and water. Do not add too much water, just add enough water to suffice for the consistency.

Chop potatoes into small sliced cubes and immerse in a skillet and cook till soft. Add the ground batter. Bring to boil. Once cooked, turn off flame and add raw coconut oil or any vegetable oil if not available. Since I was running out of coconut oil I used vegetable oil. Serve hot with rice.