I come from a small community called Chitrapur Saraswat Brahmin. We are a small community from the southern Indian state of Karnataka with our roots in Kashmir. Although our roots lie in Kashmir, a North Indian state at the border between India and Pakistan, our cuisine is nothing like that found there. It is rather distinct with mostly vegetarian dishes and a heavy dominance of coconut, tamarind and dried red chillies. Batata Saung is synonymous with being from this tiny community, otherwise called Bhanaps, and one of our most popular dishes.
Did I also say that it is a really easy to prepare dish too? Batata Saung ( actually pronounced Song) is cubes of boiled potatoes in a curry made with tangy tamarind and fiery red Byadgi chillies.
The best combination is probably Batata Saung, served alongside steamed white rice and dal.
This dish is warming and so close to my heart as growing up this was a firm family favourite and my favourite dish. I hope you enjoy this dish as much as I enjoyed writing this recipe for you.