Vatana Golo ( Konkani Pea and potato dry curry)

1 cup peas
2 medium sized potatoes- cut into small cubes .

Masala (Grind coarsely)
1 fresh coconut grated. Or 1 cup of dessicated coconut soaked in warm water.
4 green chillies (Roasted in 1 teaspoon oil)
½ teaspoon pepper corns.
Pinch of turmeric powder.

Boil the peas and potatoes. Temper the peas and potatoes in a pan with 2 tablespoons of hot oil with mustard seeds sputtering and kadi patta (Karbev Pallo).
Add salt to taste and the Masala.

Boil and stir until dry. This is a dry curry. Serve with Hot dalitoy and rice and koshambir.

Batata Humman- A potato Curry Konkani style Recipe

Use Small New potatoes or dice potatoes into one inch cubes.
Fresh Coconut- grated
Tamarind paste
Red chili- Kashmiri and regular
Hing (Asofoetida)
Oil to temper.
Salt

The grated coconut, red chilies and tamarind paste may br ground to a pulp using a food processor.
Boil this paste.
Cook the potatoes until properly done (Boil or microwave)
Add the potatoes to the coconut chili tamarind paste
Heat 2 tablespoons of oil and add the asoefoetida(Only a pinch)
Let it heat for 2 minutes and add this hot oil to the potato curry.
Add salt and allow to simmer for a few minutes

Batata humman