RECIPE CARD

Name of the dish – Batate Hinga Udda

Recipe Category – Main Course

Portions –

QTY / Unit Ingredients

250 g Grated Coconut
4 no. Ramanad Chillies
As required Tamarind
750 g Potato
25 ml Asafoetida water
30 ml Coconut Oil
150 g Tender Cashews
As required Salt

About:

Batate Hinga Udda literally translates to Potato in Asafoetida Water. It is a classical preparation from the
GSB community having a dominating flavor of Asafoetida and raw coconut oil. Unlike many other South
Indian preparations, this does not have any kind of tempering.

Method:

1. Broil the Ramanad Chilies and keep it aside.

2. Make a very fine paste of coconut, chilies and tamarind.
3. Boil the whole potatoes after skinning it. Once boiled, mash it with your hands. Do not mash it
completely like a pav bhaji.
4. Dilute the masala slightly and bring it to a boil.
5. Add the potatoes and tender cashews to this.
6. Add raw coconut oil and Asafoetida water to this.
7. Add water and simmer it for 10 mins while occasionally stirring it.
8. Serve hot with rice or any kind of breads.

CHEF MANISH

WGSHA