Tuesday, July 1, 2014



Batata Vaag is an old favourite in our Konkani cuisine. This recipe is from Smt Jaya V. Shenoy who wrote perhaps the oldest cook book for our community. This was considered an useful gift for every bride in those far off days! I have an old copy of the book and this recipe, which is described as a pickle type curry is from there. I dedicate this to her with respect.

In case you prefer a milder version, you may reduce the number of red chillies.

  • Potatoes, medium-sized, 5
  • Tomatoes, medium-sized, 3
  • Red Chillies, long variety, 15
  • Coconut Gratings, 1 tbsp.
  • Coriander Seeds, 2 tsp
  • Mustard Seeds, a pinch
  • Oil, 2 tbsp.
  • Curry Leaves, a sprig
  • Salt, to taste

Wash, boil and cut the potatoes into cubes
Wash and cut the tomatoes to bits of the same size
Fry red chillies and coriander in a little oil and keep aside
Grind coconut gratings with roasted red chillies and coriander to a fine paste
In a kadhai, add 2 tbsp. of oil, season with mustard and curry leaves
Add the ground masala, tomato bits and a little water
Boil well
Add the potatoes cubes and salt to taste
When the curry becomes semi-solid, remove from flame and serve hot.