A simple Dish is always The best!
And this is one among them. Amma makes this at home where as there are other ways to make this dish too!
Batato means Potato and Pej means a thick stew!
I am posting Amma's version of it.
For this we need:
Potato -2 cooked, peeled and cubed
Thick coconut milk - 1 cup
Water - 1/2 cup * see notes
Maida or cornflower - 1 tbsp
Hing A pinch or hing water a tsp
Salt to taste
Jeera- 1 tsp
Mustard seeds - 1 tsp
Curry leaves -10
Coconut Oil or Vegetable Oil(i used coconut oil) for tempering
Green chilly - 1
Red Chilly - 1
Heat a pan add coconut milk and potato, green chilly and boil it 5 minutes.
When bubbles start appearing add salt and hing to it.
Now mix the maida in half cup water and add it to the potato stew.
Simmer the stove meanwhile.
Allow it to bubble for next five minutes, the gravy gets thickened. In case u feel its more thick u can add extra water of u wish to.
After 5 minutes switch off the flame.
In a tempering pan heat oil and add mustard seeds and jeera. when it splatters add curry leaves and broken red chillies. and temper it over the Stew, and Enjoy!
This tastes yummy with Appam, white rice or Dosa.
Note: When u strain the coconut milk, u keep aside the first thick milk and then remove the thin milk once again.
U can use the thin milk instead of using water for the above recipe mentioned.
I have done it that way this increases the richness of the curry and gives a extra coconut flavor!
A Coconutty Bye from,