For batate vaagu you need to prepare one special powder which makes this dish yummy and different from rest potato curries.
½ cup chaana dal, dry red chilli 2-3, methi dana (fenugreek seeds) 2-4, black pepper 4, Dry roast all the ingredients turn-off the heat then add pinch of Hing (asafoetida) and turmeric powder ½ tsp. Now grind to make fine powder.
2 cups boiled, peeled, chopped potatoes
1 cup tomato paste
½ cup coriander leaves chopped
1/2 tsp mustard seeds
4-5 curry leaves
Oil
Salt
Increase the number of chilies if your taste buds can tolerate it.
Method:
Heat a little oil, add mustard seeds when they start popping add curry leaves. Fry for a minute. Add tomato paste fry, then add ground powder, and about 1/2 cup water. Cook till tomatoes softens a bit.
Add potatoes, salt. Cook for another 5mins. The consistency should be like a thick curry, I made it bit more thicker just to get a concentrated flavor. Serve as a side dish with rice, poori or chapathi. To make this dish different my mom adds ½ cup of cooked peas when adding boiled potatoes it gives extra punch to Konkani batate vaagu. Peas is just my mom’s innovation in original batate vaagu recipe peas is not included. I think cooking is not just to follow a recipe as it is, we can add our special touch to make it yummy for our tummy. Happy Cooking.
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