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In our home, monsoon had a scent—smoky, salty, and unmistakably bombil. Summers were for preparation: a trip to the market with Nana, learning how to choose the thickest, meatiest sukkhe bombil. At home, the bombils were laid out under the blazing sun, then packed in hay-lined tins, no fridge needed. Come rain, they’d sizzle in hot oil with soft batata, filling the house with a fragrance you could almost eat. Aagoti Bombil Batata wasn’t just a dish—it was the rhythm of our seasons, and the heart of our kitchen.
Ingredients
For the Vatan (masala paste)
1 handful fresh coriander
2 green chillies
250g dried coconut, roasted until deeply charred
→ Grind all of the above into a thick paste.
For the Curry
3 tbsp Gramiyaa Wood Cold Pressed Coconut Oil
1 sprig curry leaves
8 garlic pods, smashed
1 onion, finely sliced
The prepared vatan
A handful of dried bombils (cleaned and soaked briefly, if very hard)
1 potato, diced
1st extract of coconut milk or cream
2nd extract of coconut milk
1 tsp homemade fish masala
Tamarind pulp, to taste
Salt, to taste
Fresh coriander, to finish
Method
- Heat Gramiyaa coconut oil in a pot. Add curry leaves and smashed garlic, letting them sizzle and infuse.
- Add sliced onion and sauté until soft.
- Stir in the vatan and cook it down till aromatic and the oil begins to release.
- Add the dried bombils and potatoes. Sauté lightly.
- Pour in the thick (1st extract) coconut milk or cream and let it simmer gently.
- Add the fish masala, tamarind pulp, and salt.
- Once the potatoes are nearly cooked, add the 2nd extract of coconut milk.
- Simmer everything together till the flavours meld beautifully.
- Finish with a sprinkle of fresh coriander.
Sneak peek of the cooking caught here in video.
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