Batate vagu is a popular Konkani dish made during most of the special occasions like wedding, festivals etc. It is a no onion no garlic dish. Batate Vagu is one of the spiciest dishes of potato, hence the name Vagu (Tiger). We have demonstrated a simple version of the dish using basic ingredients. It is made by cooking potatoes and tomatoes in masala made up of coconut and red chilies.

Watch Short video of making Batate Vagu

Author’s note on making Batate Vagu:

Hello friends and food lovers, here is one more popular Konkani (amchi) dish Batate Vagu. Being from North Canara I had never tasted this dish before, until I got married and got to taste this dish during a function at temple. It liked it so much that I decided to post this dish here someday down the line. So here is the recipe of this dish.

I have demonstrated the basic version of batate vagu where I have made use of just potato and tomato. If you wish you can also add cauliflower, green peas and capsicum too to make it more spicy and happening. Few suggestions I would like to give while making this dish is, Crush (don’t mash) the boiled potatoes while adding to masala instead of adding potato cubes. It gives good texture to the dish. Add considerable amount of Hing (asafoetida) as this is the key ingredient. And finally see that the gravy is thick. That’s all folks, enjoy this awesome side dish with plain rice at lunch or dinner.

So what are you waiting for, just prepare this Batate vagu and see it for yourself. If you have liked this recipe then don’t forget to share this to your close ones. I also recommend to try some of my other Konkani recipes llike, Sanna Polo, Valval, Kadgi Chakko, Kolambo, Poha Chuney andmany more. Cook good food, eat healthy and be healthy.

With loads of love,

Sneha Rithesh Kamath.

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Note: Below are the step by step methods of making Batate Vagu or Spicy Potato Curry. Go through the steps and you can take a Print Out too.

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Batate Vagu | Spicy Potato Curry | Konkani Recipe

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Prep Time 15

Cook Time 20

Total Time 35

Course Lunch

Cuisine Indian, South Indian

Servings 4 people

Ingredients

3 (medium sized) Potato
2 (medium sized) Tomato chopped
20g (1/4 cup) Grated coconut
5-6 (Nos) Kashmiri red chili
1 tbsp Coriander seeds
1/2 tbsp Red chili powder (optional)
1/2 tbsp Mustard Seeds
1 strand Curry Leaves
2 tbsp Coriander leaves (finely chopped)
a pinch Asafoetida
3 tbsp Cooking Oil
Salt as per taste

Instructions

Take 1 tbsp coriander seeds in a pan, dry roast it for half minute then add 5-6 Kashmiri red chilies and dry roast it till you get the aroma of chilies.
Put 1/4 cup (20g) of grated coconut into a mixer jar and transfer the roast chili and coriander seeds into it. Add little water.
Make fine paste. This is the basic masala required to make Batate vagu.
Take 3 tbsp cooking oil in a pan and heat it. Once heated add half tbsp mustard seeds and let it splutter.
then add one strand curry leaves and saute well.
Now add 2 medium sized chopped tomato and saute
Add little water if required and saute till the tomato becomes mushy.
Now add the ground masala and mix all the ingredients. Heat it for 2 minutes.
add 1/2 tbsp red chili powder. This step is optional, it is only to make the dish more spicy and more colorful.
Take a pinch of asafoetida, dissolve it in water and put it into the pan. This is the key ingredient of the dish. You can add asafoetida directly while making masala into mixer jar also.
Take 3 medium sized potato, pressure cook it upto a whistle with little salt added, then peel of the skin and crush it with hands and add it to the pan. Do not mash potatoes, crush with hand as it gives a good texture to the dish.
Adjust the gravy with little water. Do not add more water. Batate song is of thick consistency.
Finally add salt as per taste and mix it well
close the lid and simmer it for about 5-7 minutes.
Open lid, switch off the flame and add 2 tbsp finely chopped coriander leaves. Mix it for one last time.
Thats all. Potato spicy curry or Batate Vagu is ready.