Full of flavour

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

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.

KERALA VEGETABLE KURMA (SOUTH INDIAN VEGETABLE KURMA)

SERVES 4