Tuesday 16 January 2018

Batate vaagu (potatoes spicy curry)

Batate vaghu is an authentic Konkani dish mainly prepared during  temple festivals and weddings, because it contains no onion and garlic.

·       Potatoes                     -- 3 medium
·       Tomatoes                   -- 2 or 3
·       Fresh green peas       -- ¼ cup
·       Red chilly powder     -- 1 tbsp
·       Coriander powder     -- 2 tsp
·       Hing                              -- ¼ tsp
·       Mustard seeds           -- 1 tsp
·       Coriander leaves       -- little
·       Curry leaves                --  2 srpring
·       Salt to taste               


Peel the skin and cut the potatoes in cubes.

Heat pressure cooker, add oil, add mustard, when it splutter add curry leaves and hing powder fry for a second then add coriander powder and chilly powder fry for 2 minutes then add chopped tomatoes and fry for 2 to 3 minutes.  Then add few more curry leaves, add cut and cubed potatoes and fresh green peas, add little water and salt and pressure cook for 2-3 whistles.  Let it cool for sometime then add chopped coriander leaves mix it well.
Perfect combo for rice, chappathi, dosa etc

Note:- you can add cauliflowers and tender cashew nuts too    
to the dish.  

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