Sometimes I wonder, how little I knew about Konkani cuisine before I started this blog. The directions to new recipes come from different requests I get here. Batate vaagu is one such dish that I learnt recently, even though I had heard about it before.
Most of the Konkani dishes are known for their very bright red color and spicy taste. Now, few of you may wonder that you never saw the color in my pictures. Yes, I have reduced the heat a lot in my cooking and also the chilies available here (even though I use Byadagi chilies which are popular for their bright color) just make the dish spicy but don’t give that color.
Anyway, batate(potato) vaagu is a bright red colored dish. It is supposed to be quite spicy, may be thats the reason for the name – vaagu also means tiger, fierce like tiger (Okay, I know thats a PJ). There are more than one ways to make this dish. Here is what I tried yesterday. I served this as a side dish with rice and some dal.
2 cups boiled, peeled, chopped potatoes
1/2 cup tomato
6-7 red chilies
1 tbl spn fresh/frozen coconut
1 tea spn coriander seeds
1/2 tea spn mustard seeds
4-5 curry leaves
Increase the number of chilies if your taste buds can tolerate it.
Heat a little oil, fry coriander seeds and red chilies. Grind with coconut.
Heat oil, add mustard. When they start popping, add curry leaves. Fry for a minute. Add ground paste, tomato and about 1/2 cup water. Cook till tomatoes softens a bit.
Add potatoes, salt. Cook for another 5mins. The consistency should be like a thick curry, I made it bit more thicker just to get a concentrated flavor. Serve as a side dish with rice or chapathi.
Serves : 3-4
Preparation time : 20mins