Potato in coconut masala (Hirva batata)

hirva batata
Hirva batata is a Marathi dish that I had tasted at my pachi’s(mom’s sister) place in Belgaum for the first time. This must be one of my favorite Marathi dishes. I found it in one of my recipe notebooks. Probably I had written it down a long ago. I was so happy to find it. Without trying it’s hard to appreciate it’s flavor. Simple recipe for a out of this world dish :).

I had clicked this picture when I prepared this for my guests. It was really hard to click picture when I was running around to get the food ready. I have to change the picture when I prepare this again.

2 cups potatoes cut into long slits
1 and 1/2 tea spn chopped garlic
1 tea spn ginger
3 cloves
1″ cinnamon
3 tbl spn chopped coriander leaves
3/4 cup fresh/frozen coconut
1/2 tea spn mustard seeds
A pinch turmeric
1 tea spn chilli powder

Grind coconut, garlic, ginger, coriander leaves, cloves and cinnamon.
Heat oil and add mustard seeds. When they start popping, add turmeric and potatoes. Sauté for few minutes. Add a little water. Cover and cook till potatoes are almost done. Add chilli powder, ground paste and salt. Cook till done.
Serve with rice or chapathis.

Serves : 3-4
Preparation time : 30mins

14 thoughts on “Potato in coconut masala (Hirva batata)”

  1. Hi Shilpa

    Hirva actually means “Green” in Marathi.

    The name comes from the green colour imprtaed by the coriander leaves.

    This one my favourite “batata” dish too – to be eaten with hot pooris !!

    Shilpa: Chetna, I thought hirva was because of the green color too, but I remember someone telling me/reading somewhere that it referred to the raw ingredient. Can’t remember clearly though. Anyway, I will just remove the translation(not to confuse people more :D). Thanks

  2. Hi Shilpa,
    Have kind of become addicted to your blog.
    Anyways, with reference to your above request for correction, I think ‘hirva’ means ‘green’ in Marathi and ‘ kaccha’ means raw, whereas the term “harve’ in Konkani means ‘raw’.

  3. Shilpa I have tasted this rassa and I agree with you this is completely out of the world. And the best part is it’s so so simple that you can not go wrong with it. I am also tempted to make it again. I agree your click does not do justice to the Rassa so that gives you a chance of making it again sooooon.

  4. osh, your post reminded me of this dish…I havent eaten this in ages, somehow I totally forgot about this simple, easy and tasty batatycha hirva rassa (at least that’s what we called it at home). Thanks for reminding me, can’t wait to make it!!

  5. Shilpa,
    This dish turned out to be too good. I just made it and I used small potatoes, little green chilli and some coconut milk with the paste. Awesome my husband loved it and now I am going to try it with paneer and gobi.

    Thank you to all the blog writers that I get to make new dishes every day. Thank you Shilpa your website is well done and you have great unique recipes.

  6. Hi Shilpa,

    I cooked this curry tonite and it turned excellent, lip smackingly delicious. Thank you so much for such simple, yet flavourful dish.

    Can I cook it without garlic for the Shraavan Maas? Please do let me know. Thanks

    Shilpa: Yes, you can. Aroma/taste will be slightly different.

  7. Hi Shilpa
    Great website thank you so much we dont have to sit wondering what to prepare next. Great effort need to know does Sumeet work in the States I was told it wont because it is a 110 volts in the US please advise

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