Zesty and delightful, Konkani Potato Curry highlights the delicious flavours of the Konkan coast of India. Konkani potato curry, also known as Batate Vagu can be rustled up using some basic coastal spices with potatoes as the star ingredient. The no onion no garlic dish is a part of celebrations such as wedding feasts and regional festivals. Adding green peas is optional.
Ingredients
1/2 cup green peas
1/2 cup boiled, peeled potato cut into cubes
1 .5 tsp chilli powder
1 tsp mustard
3 methi seeds (fenugreek)
1/4 tsp hing powder (assafoetida)
2 chopped tomato
some curry leaves
Corriander leaves for garnishing
Salt to taste
4 tsp oil
Procedure
In cooker cook green peas with salt to taste
In Kadai put oil, mustard. When it starts popping add curry leaves hing, methi seeds and urad dal
When dal becomes light brown add chopped tomato and fry till it becomes a smooth paste
Add chilli powder and fry for 2 minutes
Put boiled green peas and potato cubes salt to taste boil it for 5-10 minutes
Add coriander leaves and serve hot.
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