Bombay Bataka – Tamarind, tomato and potato curry
Method
- 1
1. Boil the potatoes in their skins for 40 minutes or so, until a knife tip will slide in easily, then peel and cut into 2cm cubes.
- 2
2. Soak the dried tamarind in 200ml of boiling water for 10 minutes, then pulp with your fingers and sieve into a small bowl.
- 3
3. Crush the ginger using a pestle and mortar (or a blender), to make a fine pulp.
- 4
4. Heat the oil in a large pan for a minute over a medium heat and add the dried red chillies, cumin seeds and mustard seeds.
- 5
5. When the mustard seeds start to pop, reduce the heat to low and stir in the asafetida, tomatoes and jaggery.
- 6
6. Increase the heat to high and stir in the tamarind water, crushed ginger, chilli powder, ground coriander, turmeric, salt, half the fresh coriander. Cover and cook for 10 minutes to bring the spices together and intensify the flavours. Make sure there is very less moisture left in the sauce.
- 7
7. Add the garam masala and stir well.
- 8
8. Stir in the potatoes gently to avoid breaking them up, then remove the pan from the heat,sprinkle with the remaining chopped coriander.
- 9
9. Serve hot with roti or rice.