Indian Cuisine is so versatile. There are so many regional and native recipes that are yet to be explored.I am trying to explore the regional specialities from Mangalore this time.Mangalorean Cuisine is a collective name given to the cuisine of South Canara which is a part of the South Indian state of Karnataka which comprises cuisines like Udupi as well as cuisine of other Mangalorean communities like that of the Bunts, Mogaveeras, Billavas, Goud Saraswat Brahmins, Mangalorean Catholics and the Bearys which are all a part of Karnataka Cuisine.Well-known Tuluva dishes include Kori Rotti (dry rice flakes dipped in gravy), Bangude Pulimunchi (spicy sour silver-grey mackerels), Beeja -Manoli Upkari , Neer dosa, Boothai Gasi, Kadubu, and Patrode. The Konkani community’s specialities include Daali thoy, bibbe-upkari (cashew based), val val, avnas ambe sasam, Kadgi chakko, paagila podi, and chane gashi. Vegetarian cuisine in Mangalore is also known as Udupi cuisine and quiet popular.
As a part our 78th #Foodiemonday # Bloghop theme #RegionalCuisines ,my contribution is Batate Kajepu / Curried Potatoes from Tulunadu. A royal treat to your tastebuds.A must try recipe.
Recipe for Batate Kajepu / Curried Potatoes:
Ingredients:
20 Baby Potatoes boiled and peeled
3 Onions finely Chopped
3 Tomatoes finely chopped
3 Green Chillies chopped
2 Tbsp Ghee /Clarified Butter
3/4 Tsp Jeera / Cumin
1/2 Tsp Mustard
1/2 Cup Coriander finely chopped (Keep some of it for garnishing)
10 Cashews
1.5 Tsp Mangalore Chilli Masala PowderMANGALORE CHILLI MASALA POWDER /BUNT THAL DA PODI /KUNDAPUR CHILLI POWDER
3 Tbsp Fresh Cream
3 Tbsp Milk
1 Tsp Ginger Garlic Paste
Salt to taste
Method:
Take a heavy bottom pan. Add 1/2 Tbsp Ghee and roast the peeled baby potatoes umtill they turn golden brown. Once done remove from the pan and keep it aside.
In the same pan add balance ghee.Add Mustard and once it splutters add Jeera.Now add ginger garlic paste and saute for few seconds. Once done add finely chopped onions and green chillies.Saute untill they turn slightly brown. Once done add the finely chopped tomatoes , finely chopped coriander and mix well.Keep it on medium flame untill the ghee starts to leave the sides.Now add the roasted potatoes ,mangalore chilli masala powder and salt . Mix well and keep it on medium flame untill the potatoes are nicely coated with masala. Once done add cream and milk and mix well .Let it simmer for 5-10 mins on medium flame.Switch off the flame .Garnish with Roasted cashews ,jeera and coriander and serve hot with Rotis/ Phulkas /Naan /Steaming hot Rice .
Enjoy!!!!!!!!!!!!!!!!!!
Interesting dish! Very flavorful!
Thank you Freda.
Very hearty and tasty!
Something very tempting and unique!!
Absolute great insight into the Karnataka cuisine, the CURRIED POTATOES looks yum
Loved the texture of the gravy and the detailed information about the various Mangalorean Cuisines of various communities is an interesting read. Thanks much Pree!
Tempting yummy share
Loved the colour of the gravy Preethi. Looks super yummy.
This looks and sounds absolutely delicious!
A delicious preparation Preethi. What’s there not to love about potatoes?
Awesome
I can smell the aroma here:) delishhh share
Very vibrant and sounds so delicious!!
Delicious and amazing recipe.. thanks for sharing! 🙂
Thank you Kriti.
That gravy looks so inviting ..I am sure it tastes yummy too.
Yes it was very tasty.Thank you.
so unique and looks appetizing…
Looks so yummy!
Thank you Indu.