"Vaagu" means "Tiger" in Konkani, and just like the Tiger this dish is fiery and ferocious, but yet as elegant and majestic as the tiger...the taste of this dish is simply devine...
I make this dish quite often at home as its not just tasty, but also easy to make and requires very less ingredients, also these ingredients are almost always available in the kitchen.
"Batate Vaagu" is a spicy side-dish that goes well with Rice and dal, as well as Rotis/Chapatis.
This dish is normally made during festival or fast days in the Konkani community when onion and garlic are not used in cooking.
This version of "Batate Vaagu" is very old, my granny learnt from someone in the mid 60s and she passed it on to her children and so on.
Now of course there are several versions of this dish adding coconut, coriander seeds etc..
But this version is the one we make most frequently at home without any prior preparation.
Serves 3
Ingredients:
Potato - 1 large - boiled and cut into cubes
Tomato - 2 - medium - chopped finely
Fenugreek or Methi seeds - 1/2 tsp
Asafoetida/Hing - 1/2 tsp
Red Chilly powder - 2 tsp ( use as per your palate)
Coconut oil or any other oil of your choice - 1 tsp
Salt to taste
Coriander leaves for garnishing (Optional)
Method:
Take a heavy bottomed pan, keep on low heat, add oil, then add fenugreek seeds and hing, fry for 30 seconds, then add the chopped tomatoes and salt and fry until the tomatoes are soft and a thick gravy is being formed. Now add the potato cubes and mix well.
If the gravy is too thick add a few drops of water and mix well and bring to boil.
Garnish with coriander leaves if you wish.
Serve hot with Rice and Dalithoy or Rotis.
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