Tuesday, July 1, 2014



Batata Vaag is an old favourite in our Konkani cuisine. This is a spicy side dish made with potatoes which goes well with rice and dal.

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
  • Byadgi Red Chillies, 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, peel and cut the potatoes into cubes
Wash and chop the tomatoes to bits of the same size
Fry Byadgi Red Chillies and coriander in a little oil and keep aside
Grind coconut gratings with roasted red chillies and coriander,  using just the required amount of water , 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 and bring to a boil
Add the potatoes cubes and salt to taste
Mix well and allow it to simmer till the curry becomes semi-solid
Switch off the gas, remove the curry and serve hot.

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