Ingredients

• 3 - medium sized potatoes
• 1 - 13.5 Oz. (400 ml) can coconut milk (unsweetened)
• 4- 6 - roasted red chillies
• 1 tsp - tamarind paste
• salt
• pea-sized- asafoetida (hing) dissolved in water

How to Make Batate Hummane

• Cut potatoes into 1/2 inch square pieces. Boil to medium tenderness.
• In a blender, mix coconut milk, red chillies and tamarind.
• Transfer boiled potatoes and coconut milk to a pan.
• Boil on low flame for 10 minutes till gravy thickens.
• Add the asafoetida solution.
• Add a few drops of coconut oil (optional).