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 ..