Full of flavour

Create vegetable dishes that sing with these delicious Indian recipes Kidney bean curry with cardamom, ginger and chilli

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MAHARASHTRIAN BATATACHI BHAAJI (SPICY STIR-FRIED GARLIC POTATOES)

SERVES 4

700g floury potatoes, such as Rooster, boiled and cooled

8 garlic cloves

1 tsp cumin seeds

10-12 curry leaves

3 green birds-eye chillies

3 tbsp vegetable oil Pinch of asafoetida

1 tsp ground turmeric

1 tsp sugar Salt, to taste Juice of

½ lemon Chopped coriander, to garnish

• Peel the boiled potatoes and roughly crush them. Set aside.

• Put the garlic, cumin seeds, curry leaves and green chillies in a pestle and mortar and pound the mix to a coarse paste – the rougher the better! Set aside.

• Heat the oil in a heavy-based, non-stick saucepan or kadhai, over medium heat. Add the garlic and spice paste along with the asafoetida and fry for a few seconds, stirring well. Reduce the heat to low and add the turmeric, sugar and crushed potatoes, mixing well.

• Season to taste, then cover and cook for 1-2 minutes. Turn off the heat, squeeze over the lemon juice and garnish with fresh coriander. Serve with puris, dal and a pickle of your choice.

COOK’S NOTE

This kurma encompasses all the goodness of southern Indian flavour and is an ideal recipe for any vegetables you like.