Nov 19, 2012

Batata Vaag (2nd recipe)

Batata Vaag  (2nd recipe)

A delicious, spicy and creamy main curry in Konkan cuisine. Best with idli / dosa/ chapatti / puri varieties. Easy recipe with minimum ingredients and also without onion, garlic and coconut !!

Serves: 2 – 3


The ratio of potato and tomato is 1 : 1

1 tablespoon oil

½ teaspoon mustard seeds

2 well ripe tomatoes, chopped

1 teaspoon red chilli powder

¼ teaspoon turmeric powder

2 potatoes, separately boil potatoes. Peel off the skin and mash well

¾ teaspoon salt (or to taste)

1 ¼ cup / 250 ml water (Indian standard measuring cup of 200 ml / 8 oz capacity)


In a pan heat oil on a medium heat. Add mustard seeds. When they crackle, add well ripe chopped tomatoes and mix well until well blended / thickens.

Add red chilli powder and turmeric powder. Stir on a low heat for 1 minute.

Add  mashed potatoes, salt to taste and 1 1/4 cup / 250 ml water. Mix all the ingredients well. Cover with a tight lid and cook on a medium to low heat for 10 – 12 minutes until done / gravy thickens / creamy in consistency / potatoes and tomatoes well combined. Serve with rotis / puri / idli / dosa ..

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