Spicy Potato Side Dish (Batate Talasaani/ Batate Bhajjuju Upkari))

Spicy Potato Side Dish/ Batate Talasaani/ Batate Bhajjunu Upkari is a popular and adored Konkani dish. Talasaani originates from the Konkani word 'talap' which implies deep frying or shallow frying (in my opinion). Our ancestors who devised this recipe thought of efficient and healthy way to make the French Fries with less oil and spice powders to enhance the flavour. There are many Potato lovers I know who would not mind fighting a battle or waging a war to eat this dish. I visualise this dish as the Konkani French Fries, well albeit that was my reference point as a tiny tot. If Konkani cuisine were to evolve with its own version of French Fries, then I believe this would be it (pun intended!). I love enjoying this with Goan style - Varan Bhaat.

This dish is slowly gaining popularity and is make a silent, docile appearance on Konkani wedding menus. Some prefer to retain the skin on Potatoes, thereby retaining the nutritional value, some discard it. Either ways take your pick and enjoy this. Change the spice proportion as per choice.

~ Batate Bhajjuju Upkari/ Batate Talasaani ~

Preparation time: 5 minutes

Cooking time: 30 minutes

Ingredients:

Potato (thinly sliced as strips) - 2 cups

Cumin seeds - 1/2 teaspoon

Mustard seeds - 1/2 teaspoon

Curry Leaves - 4-5

Asafoetida - Just a pinch

Ghee

Salt

Spice powders -

Red Chilli powder - 2 teaspoon

Pepper powder - 1/2 teaspoon

Cumin powder - 1/2 teaspoon

Coriander powder - 1/2 teaspoon

Garam Masala powder - 1/2 teaspoon

Turmeric powder - 1/3 teaspoon

Garnish - chopped Coriander leaves

Method:

Wash the starch from the potatoes with multiple change of water. Chop them into thin tall strips, wash, pat dry and keep aside. Heat oil/ghee in a pan, add mustard seeds and cumin seeds. Once they begin to pop, add the curry leaves. Saute till they are crisp, add the washed Potato strips. Give a gentle stir. Add the spice powders and cook on a medium flame, undisturbed. Sprinkle little water if desired at regular intervals. The Potato pieces will begin to get fried on even sides. Saute for around 5-8 minutes. Cover with a lid and turn over the flame to low, and steam cook till done. Toward the end, add few spoons of oil and roast till they are reddish and have a crunchy texture. Garnish with Coriander leaves if desired. Serve warm with Rice.

Note: For best results, use cast iron pan for crispy texture.