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Friday, April 21, 2017

Batate Vagu Recipe (Konkani Style Potato Curry)


Batate Vagu which is the name for one of the kind of potato curry prepared commonly among GSB communities of coastal Karnataka. This is a spicy, tangy, fiery red hot curry prepared by roasting spices, grinding them and coating nicely to the boiled potatoes. Usually this dish is served along with traditional Konkani platter such as rice with dalitoy, shevai(rice noodles) and dosa varieties. Along with this it also tastes good as a side dish with roti’s and chapathi’s. Batate Vagu is also served on the occasions of wedding ceremony and other religious practices among Konkani communities.

This is one of my favourite curry and I like to have it with rice noodles sprinkled with coconut oil. Also I like this most when my mother prepares for me with more love and affection.

You can also check for other authentic Konkani recipes in my blog index and try at your home to know more about Konkani cuisine.

Preparation Time : 20 min
Cooking Time : 20 minutes
Serves : 4

English Name For Ingredients
Hindi Names For Ingredients
4 Large
Dry red chilli
सूखी लाल मिर्च
10-12 numbers
Corriander Seeds
धनिया के बीज
3 tsp
Coconut oil
नारियल तेल
2 tsp
Grated Coconut
किसा हुआ नारियल
1 big spoon
Mustard Seeds
सरसों के बीज
1 tsp
Curry Leaves
करी पत्ते
To taste

Preparation :

Pressure cook potatoes , peel off and chop into cubes. Chop tomatoes into small pieces and keep aside.

To grind the masala paste :
  1. In a pan drizzle in coconut oil and roast dry red chilli (byadagi chilli) and coriander seeds.
  2. Grind the roasted ingredients along with grated coconut to a very fine paste.
  3. Add a glass of water to blender after taking out grounded masala and retain this water.

Preparing the Curry:
  1. In a kadai heat oil and once sufficient heat is received throw in mustard seeds and few curry leaves.
  2. Add chopped tomatoes, sauté very well and pour retained masala water.
  3. Once tomatoes are cooked add masala paste and cubed potato and mix well until potatoes are nicely coated with the spicy masala paste.
  4. If the consistency is too thick then add water and boil for 7-8 minutes. you can add quarter cup of boiled green peas which is optional.
  5. Serve hot batate vagu (potato curry) as a side dish to rice, shevai(rice noodles) and variety dosa’s.

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