KACHRI BATETA/BABU KACHRI
Kachri Bateta/ Kachri Babu is a tangy, lip smacking spicy potato stew served with a dry coconut mango chutney and topped with ganthia and crushed potato crisps or chips.
Ingredients
FOR THE POTATO STEW:
- 5-6 medium potatoes
- 1 tbsp garlic paste
- ¼ cup fresh fenugreek or coriander washed and chopped
- ½ -1 tsp red chilli powder
- 2 cups tomato puree
- 1½ tsps salt
- 4 cups water
- ½ cup raw mango grated
- 1 tbsp oil
FOR THE COCONUT MANGO CHUTNEY:
- 2 cups fresh coconut finely grated
- ½ cup raw mango finely grated
- ½ - 1 tsp green chilli paste
- ¼ tsp salt
TO SERVE:
- 250 g thick sev/tikha ganthia
- 500 g potato crisps or chips
Instructions
PREPARATION OF THE POTATO STEW:
- Wash, peel and cut potatoes into chunks.
- Take the grated mango for the stew and process it into a paste using a food processor or mortar and pestle.
- Heat oil in a pan. Saute the garlic till it turns light pink.
- Add the chilli powder and fenugreek. Stir fry for a few seconds.
- Add the potatoes and salt. Mix.
- Add 1 cup of water from the measured amount. Cover the pan and cook the potatoes over medium heat till they are done.
- Mash some of the potatoes lightly. This helps to thicken the stew a bit. Don't mash them completely.
- Add the 3 cups of water, tomato puree and raw mango paste.Mix well.
- Cover the pan. Let the stew simmer over medium heat for about 10 to 15 minutes.
- Adjust the taste of the curry according to your preference.
PREPARATION OF THE COCONUT MANGO CHUTNEY:
- Mix all the ingredients in a bowl.
TO SERVE:
- Spoon some of the stew into a deep dish. Add to it lightly crushed sev and crisps/chips. Add the chutney on top and serve immediately.
Notes
- Great dish to prepare ahead for parties and as a tea time snack.
- Thick sev or ganthias or jadi sev is available readily in most indian shops or confectionery places.
- Make sure the curry is not too salty if you are going to use ready salted crisps.
- If you have any left over chutney, just grind it in a liquidizer or food processor with some fresh coriander, ginger , lemon juice and a bit of sugar to make a tasty chutney to use with other dishes.
- I usually grate raw mangoes when in season and store them in the freezer.
- The curry should be a bit watery as when crisps and sev are added, the mixture becomes slightly dry.