|
Vaag Recipe
| Preparation Time | |
|---|---|
| Difficulty | Easy |
| Occasion | Dinner Party, General |
| Cuisine | South Indian |
Boil potatoes in water. Peel and cut into small cubes. Wash tomato and chop into bits of same size. Fry red chillies and coriander in a little oil and keep aside. Grind coconut gratings with the fried red chillies and coriander and make a fine paste.
Ingredients
| Ingredient | Quantity | Calories | Fat | Cholestrol |
|---|---|---|---|---|
Potato |
5 nos | 738.05 | 1.05 | |
Tomato |
3 nos | 44.88 | ||
Red Chili |
12 nos | 86.4 | 0.84 | |
Coconut Grated |
1 tablespoon | 27.43 | 0.3 | |
Coriander Seeds |
2 teaspoon | 24 | 1.44 | |
Mustard seed |
1 pinch | 65.66 | 0.97 | |
Oil |
2 tablespoon | 483.84 | 68 | 0 |
Curry Leaves |
1 spring | 3.21 | ||
Salt |
1 as required | 0 | ||
| 1473.47 | 72.6 | 0 | ||
Preparation Method
- 1 BOil Potato in Water. Peel and cut into small cubes.
- 2 Wash Tomato and chop into bits of same size.
- 3 Fry Red Chilies and Coriander Seedss in a little Oil and keep aside.
- 4 Grind Coconut gratings with the fried Red Chilies and Coriander Seedss and make a fine paste.
- 5 Prepare seasoning in frying pan with Mustard and Curry Leaves in Oil.
- 6 Put the ground masala, Tomato bits and a little Water. BOil well.
- 7 Put Potato pieces and Salt to taste. Turn over. Allow it to bOil.
- 8 When the curry turns semi-solid, take out from flame and serve.
