Potato Raita - Batatya Gojju
Potato raita or batatya gojju (also called batata gojju|batate gojju) is a very simple side dish from Konkani cuisine. This is a simple dish which is made using potatoes and seasoned curds. Since it is popular in the Konkan region and Mangalorean cuisine, it is also called the batate mosaru gojju since mosaru is curd/yogurt/buttermilk in Kannada.
Ingredients
- ¾ cup plain yogurt
- 80-100 grams approx. ½ cup potatoes; boiled, cooled, peeled, and cut into small pieces.
- 1 tsp minced ginger add another ½ teaspoon if you like the warm ginger-y taste
- 1 tsp minced green chillies; adjust to taste
- 1 tbsp coconut
- 1 tbsp finely chopped cilantro
- salt to taste
Instructions
- How to make potato raita/batatya gojju
Add yogurt and salt to a mixing bowl. Whisk well to remove any lumps.
Add potatoes and gently mix with a spoon.
Add minced green chillies, ginger. Top with coconut and finely chopped cilantro. Mix well to combine,°
Refrigerate until ready to serve.
Video
Notes
- 1 CUP = 250 ML. (US cups are typically 240 ml. You can use US cups with no significant change to the dish).
- 1 TEASPOON = 5ML; 1 TABLESPOON= 15 ML
- This is a very forgiving recipe - you can adjust the quantity of the ingredients to suit your texture/consistency preference.
- Adjust the serving size to suit your dietary needs. This quantity should serve 3-4 people. Usually 1-2 tablespoons per person according to my observation.
- ° You can mix everything in the same mixing bowl. In the video, I transferred to a serving dish for presentation purposes.