Vaagu is a popular Konkani dish made with potato during most special occasions like weddings, festivals, etc. It is a no onion no garlic dish. Batate vaagu is one of the spiciest dishes of potato, hence the name vaagu (tiger). We have demonstrated a simple version of the dish using basic ingredients. In this dish, I have substituted potato with breadfruit which is called jeevkadgi in Konkani.
Ingredients
1/2 cup fresh green peas
1 cup breadfruit/ jeevkadgi cut into cubes
1/2 cup cauliflower florets
2 medium-sized tomatoes
5 tsp oil
1 tsp mustard
2 tsp urad dal
1/2 tsp hing/ asafoetida
Curry leaves
2 tsp red chilli powder
2 tbsp grated coconut
Salt to taste
Chopped coriander leaves
Procedure
Cook green peas, cauliflower florets, breadfruit pieces with half a cup of water and a little salt
In a pan heat oil, add mustard, once it starts crackling add curry leaves, urad dal, and fry till dal turns brown
Add thing, chopped tomato and cook till tomato becomes mushy
Add chilli powder and fry for 2-3 mins, add boiled veggies, salt to taste, grated coconut, and water if needed
Let it boil for 5 mins, check for salt and garnish with chopped coriander leaves
Turn off the flame and serve hot with rice, roti, idli or dosa.
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