This filling is traditionally rolled in dosas to make masala dosa, which is served for breakfast or as a snack in southern India. However, it also makes an excellent spicy potato side dish.
Ingredients: (Serves 4)
- 2 tablespoons oil
- 1 teaspoon black mustard seeds
- 10 curry leaves
- ¼ teaspoon ground turmeric
- 1 cm (½ inch) piece of ginger, grated
- 2 green chillies, finely chopped
- 2 onions, chopped
- 500 g (1 lb 2 oz) waxy potatoes, cut into 2 cm (¾ inch) cubes
- 1 tablespoon tamarind puree
Method:
Heat the oil in a heavy-based frying pan, add the mustard seeds, cover and when they start to pop add the curry leaves, turmeric, ginger, chilli and onion and cook, uncovered, until the onion is soft.
Add the potato cubes and 250 ml (8 fl oz/1 cup) water to the pan, bring to the boil, cover and cook until the potato is tender and almost breaking up. If there is any liquid left in the pan, simmer, uncovered, until it evaporates. If the potato isn’t cooked and there is no liquid left, add a little more and continue to cook.
Add the tamarind and season with salt, to taste.
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