VAAGU / TIGER
A MUCH LOVED TRADITIONAL KONKANI HOT POTATO CURRY
Introduction:
Vaagu means tiger in Konkani. Vaagu is
traditionally prepared by wet-grinding dry hot red chilies and is so hot it
will make you want to roar like a tiger. This simple curry is so tasty, it is
often served at wedding feasts and is a heavenly treat for chili lovers. I
present you two of my versions of Vaagu using the very same ingredients. In the
first version, I have used crumbled potatoes, which are pre-boiled in their
jackets. The second one is a quick-to-cook dish with chopped potatoes. Do try
both!
Ingredients:
1)
Potatoes – 1 kg.
2)
Tomatoes – 300 gm.
3)
Coriander powder – 1 tablespoon
4)
Hot red chili powder – 1 tablespoon
5)
Mustard seeds – ½ teaspoon
6)
Turmeric powder – ½ teaspoon
7)
Coconut oil – 1 tablespoon
8)
Asafoetida powder – 3 pinches
9)
Salt – 2 teaspoons
To cook the
traditional version:
Wash
the potatoes and put them in a pressure cooker. Pour in enough water to cover
the potatoes and set the cooker on high heat. Meanwhile, chop the tomatoes to
small pieces of around half inch size and set aside. As soon as the cooker
blows the first whistle, lower the heat and let cook for 5 minutes. Switch off
the heat and allow the cooker to cool naturally. The potatoes should be
perfectly soft-boiled by now. Drain off the water and peel the potatoes. If the
potatoes are cool enough, crumble them roughly with your fingers. Do not mash
them for you need the texture in the curry.
Set a
curry vessel on high heat. Pour in the coconut oil and tip in the mustard
seeds. As soon as the mustard seeds are about to finish bursting, throw in the
chili powder and the coriander powder. Stir once and tip in the chopped
tomatoes. Add the salt and stir for 2 to 3 minutes. Now put in the crumbled
potatoes and pour in enough water to bring the curry to your desired
consistency. Usually, it is prepared as a thick curry.
Stir
well till it comes to a boil. Tip in the asafoetida powder and stir. Taste and
add more salt if required. Switch off the heat. Your Vaagu is ready to serve.
Eat and roar!
To cook the
quick version:
Wash
and peel the potatoes. Chop them roughly to bits of around ½ inch to 1 inch
size and set aside. Chop the tomatoes likewise and set aside.
As soon as you hear the
first whistle, turn down the heat and continue to cook for 5 minutes. Switch
off the heat and let cool naturally (this gives the curry enough time to cook
to perfection). As soon as the cooker is cool enough to open, your quick
version of the Vaagu is ready to serve.
Enjoy!!!
Note:
1) In ancient times, chili powder was
not in use in Konkani cuisine and dry hot red chilies were hand-ground to fine
paste in wet grinders. This thick paste was rolled into balls and stored in
earthen pots for daily use. The use of this paste in making Vaagu or fish curry
makes it indescribably tasty.
2) Vaagu or tiger is best served with
paper thin chappatis, porottas, puris, rice or with freshly baked bread.
Tip:
If
you do not like very hot curries, use less chili powder and less tomatoes to
suit your taste. Chili lovers, please do not alter the recipe, but enjoy the
original, traditional vaagu, smacking your lips.
Even
though our children love both versions of the Vaagu, they are more crazy about
the first version since the crumbled potatoes taste best.
No comments:
Leave a Comment