Potato "Vaag" (Tiger)

“Vaag” literary means tiger in Konkani. This is a mangalorean Konkani dish. It is a dry curry. It is red in color, very spicy and looks very dangerous and hence the name !! But believe me, it is very tasty too and a big hit at parties.

This dish is prepared in different ways. But according to the feedback from my friends and relatives, I have come to the conclusion that this method which I have now perfected (after several attempts) tastes the best.

I still remember sometime back when I had made this dish (along with other dishes), one of our friends came to me and secretly told me that I better keep aside a small quantity of the “Vaag” for myself before it vanishes from the bowl !!

This is my mummy’s recipe. I have tried to make it exactly the way she prepares.

View of the Tiger in Wok !

View of the Tiger in the serving dish!

Ingredients

Potatoes (small)	10
Tomatoes	2
Garlic	10 pods
Red chilly powder	1 tsp
Turmeric powder	¼ tsp
Oil	1 tbsp
Salt	to taste
Chopped coriander leaves	1 tbsp

Method :

• Wash and peel the potatoes. Prick each one of them with a fork. Sprinkle salt over it and keep aside.
• Wash and chop tomatoes. Peel garlic.
• Heat a non-stick kadai, (wok) and in it add oil. When hot, add the peeled garlic. when the garlic browns, add the tomatoes.
• When the tomatoes soften, add the turmeric and red chilly powder. Stir. Always maintain a very low flame.
• Now add the pricked and salted potatoes. Mix well and cover the wok and cook it for about 30 mins or till done.Stir the potatoes every now and then so as not to get burnt.) If it sticks at the bottom, you may sprinkle a little water.
• Finally garnish it with chopped coriander leaves.

Note :

Tomato puree or tamarind extract can also be used instead of tomatoes.

Potatoes should be preferably small (1-1½ ”) in diameter). Large potatoes can also be used but you may have to cut into quarters as it may take a long time to cook plus the appearance of the dish will also change.