Four months and 30+ recipes and yet there was no vegetarian dish??? Yup this is me, shaking my head in disbelief and defending myself at the same time. I am not following cook, click and post formula here…. I can do that but I choose not to. As I have promised, only the very best will be shared with honesty In Sha Allah.
I try to keep animal protein included in daily meals; although there are meatless days too. My kids aren’t picky eaters Alhamdulillah and to maintain this spirit sometimes I put some effort to make veggies interesting. This particular recipe is an adapted version of “Khatay Aalo” ( Sour potatoes) that my friend’s mom used to make and it was just yum. The secret ingredient here is “curry leaf ” which can take almost any local dish from nay to YAY…. No kidding. Can be served as a side dish or salad too.
1/2 cup water
4 tbsp cooking oil
1/2 tsp cumin seeds
1/4 tsp mustard seeds
1/4 tsp fenugreek seeds
2-3 dried whole red chillies
6-7 fresh curry leaves
2 tbsp tomato puree
1/4 cup water
3/4 tsp salt
1/2 tsp red chilli powder
3 cups potatoes, peeled and cubed
3/4- 1 cup of water
Soak tamarind in water and set aside.
In a medium pot combine oil, cumin, mustard and fenugreek seeds, whole red chilies and curry leaves. Place on medium flame and let cook for few seconds; don’t let the seeds burn as it would give a bitter taste. Add puree with water, salt and red chilli powder. Stir and cook for a minute till the mixture becomes slightly thicker. Add potatoes, stir to coat well and pour water. Cover the pot and let it cook till potatoes are tender, about 8-10 minutes. Reduce the flame to simmer.
Press tamarind well using a spoon or your finger tips to get as much pulp as possible. Discard pits.
Add this thick tamarind water to potatoes, mix well, cover the pot. Let in simmer for a few minutes to reduce tamarind water.
Serve with naan or rice or on skewers or as salad.