There’s something timeless about the aroma of roasted coconut and spices filling the kitchen – it instantly reminds you of comfort, warmth and home. Batate Capsicum Sukke is one of those humble dishes that captures that feeling perfectly.
A staple in Konkani homes, this curry brings together soft potatoes and crisp capsicum, wrapped in a spiced coconut masala that’s both rich and earthy. Every spoonful carries layers of flavour – the gentle heat of chillies, the nuttiness of roasted coconut, and the sweetness of sautéed vegetables coming together in harmony.
Dry roast the coriander seeds, fenugreek seeds and urad dal until aromatic.
Grind coconut, tamarind and both types of red chillies into a coarse paste.
Add the roasted seeds into this mixture and grind again for 1–2 quick rounds, keeping it slightly rough in texture.
In a pan, heat oil. Add mustard seeds and let them splutter, then add curry leaves.
Add the diced potatoes and sauté until they are half-cooked.
Add the capsicum and sauté for a few minutes. Season with salt.
Add the ground masala. Mix well and cook everything together. Add a little water if required, and simmer until the masala is cooked and the vegetables are well coated.
Serve hot with rice or chapati.