THE DANCE OF THE MUSTARD, THE AROMA OF THE COCONUT OIL WAFTING IN THE SLIGHTLY SMOKY KITCHEN, THE TANG OF THE TAMARIND, THE SUGAR, THE SPICE AND EVERYTHING NICE.... THE MEMORIES OF MOM'S KITCHEN WHERE I USED TO HANG AROUND TO QUENCH MY HUNGER; THE HOPE WAS TO GET THE FIRST TASTE OF ANYTHING MOM'S DISHES OUT BEFORE MY BROS OR SIS'. OH I MISS THOSE DAYS, BUT NOW I WANT TO RECREATE THAT MAGIC- TO REMIND MYSELF, TO LET THE WORLD KNOW ABOUT IT.
Thursday, 30 March 2017
BATATE VAAGU /POTATO SPICY CURRY
Batate vaagu is a GSB preparation, mainly prepared at the time of temple festivals and weddings, because it contains no onion and garlic. Last week my sister-in-law gave this recipe to me, since then i was waiting for the right time. I remember, had tasted this curry when I was a little girl and that too at a wedding. The curry is really yummy, goes well with rice or chappatis. The recipe goes like this.....
WHAT YOU NEED:
Potatoes - 2 medium
Tomato - 1 big
Tamarind - a small piece
Dry red chilly - 4-5
Coconut - 1 big handful, grated
Coriander seeds - 1 tsp
Mustard seeds - 1 tsp
Curry leaves - 1 sprig
Salt - to taste
POTATO SPICY CURRY / BATATE VAAGU
HOW TO MAKE :
Wash potatoes and cut in cubes.
Also cut tomato. If tomato is very sour then no need of adding tamarind. Here i have added tamarind because the tomato was sweet.
Heat a tsp of oil in a small pan. Roast dry red chillies carefully, see that not to burn.
Remove the chillies
Now roast coriander seeds till you get the aroma.
Now grind coconut gratings roasted chillies, roasted, coriander seeds and tamarind along with little water to make a smooth paste.
Then heat a tbsp oil in kadahi, splutter mustard seeds, then add curry leaves.
Add cubed potatoes, fry for few minutes.
Now add tomato pieces, fry again.
Add ground masala and 1 cup of water to it.
Add salt, cover and cook till potatoes are cooked.
The curry should be thick, having very little gravy.