This is a traditional Konkani recipe, which is made with slight variations and different vegetables like potatoes, cauliflower and peas…. All depending on family preference. The only thing that remains unchanged is the spice and the colour. Posting the recipe of a Potato Vaagu today which my friend Vandana Bhaktha shared with me.
4 potatoes peeled and cubed
3 tomatoes roughly chopped
1 heaped tbsp coriander seeds
9 Byadgi chillies roasted in a little oil
1/2 tsp tamarind paste
A chickpea sized piece of Hing/ asafoetida
1 tbsp finely chopped coriander leaves
Drop the potatoes and tomatoes into a pan of boiling water along with a little salt. Cook till done. Meanwhile, grind the coriander seeds, roasted Byadgi chillies, Hing and tamarind to a smooth paste with a little water. Drop the paste into the potato- tomato mixture, adjust consistency by adding a little water and bring to a boil. Simmer gently for a couple of minutes and garnish with finely chopped coriander leaves.
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