If there’s one thing I’ve figured out about my community (Chitrapur Saraswat), it is that we worship a Holy Trinity of another kind! Try as you might, you can’t pull an ‘amchi’ away from the byadgi mirchi, garlic and coconut. We just can.not. live without at least one of these ingredients in our food. And, when we have more than just one (which is quite often, trust me), it’s a party! Take for instance, the Talasani – a vegetable stir fry that requires the use of chilli and garlic to amp up its flavour quotient. Add to that some cumin and the option to cook the dish in coconut oil – along with everyone’s favourite carb – potatoes…
At home, Amma would cut the potatoes into french fry cuts (I do not know where this concept came from, but this is how it’s been made in my family since I remember). Another curious thing about this recipe is that you keep the potato skin on – not only does it have the maximum nutrients just under it, but the texture and flavour that it adds is nothing compared to using the naked potato. A quick stir fry (a small splash of water if you don’t have the patience to cook it on ‘dum’) and you have a delicious new ‘aloo/batata’ recipe for those nights when cooking something elaborate is just too much trouble. At home, we have this with a jeera-meerya kadhi (a warm coconut preparation with cumin and pepper corns) served with rice. But, you can have this with a chapatti and be as satiated!
Print Recipe
Batatyachi Talasani
A simple potato, garlic, chilli stir fry for those nights when cooking something elaborate is just too much trouble
Prep Time
10minutes
Cook Time
20minutes
Servings
people
Ingredients
1/4kgpotaoteswashed, scrubbed and cut into french fries
