Bombay Potato

No, not the often unrecognisable concoction that is usually served up in your local high street curry house, but a lovely, dry potato dish, full of flavour and perfect to accompany a curry with a bit of sauce. This is also pretty good as a sandwich filler if allowed to go cold, or dip balls of potato in batter and deep fry for an alternative Bonda. If you like potatoes you can even try this with western food. Goes nicely with a meat stew or a bit of steak and kidney pudding. The recipe is good for 4 to 6 people depending on appetites.

Ingredients

• 1 lb (450g) good quality potatoes with their skins on.
• 1 tsp turmeric
• 2 dry red chillies
• 8 curry leaves
• 2 medium onions, chopped fine.
• 2 green chillies, chopped fine
• 2 oz (50g) chopped coriander
• 1/4 tsp asafoetida
• 1/2 tsp cumin
• 1/2 tsp mustard seed
• 1/2 tsp onion seed
• 1/2 tsp fennel seed
• 4 tbsp vegetable oil or ghee
• Lemon juice
• Salt

Method

1. Wash potatoes (do not peel,) chop and boil with turmeric and salt until tender.
2. Drain potatoes and mash roughly with a fork.
3. Heat oil in wok and fry chillies and curry leaves until chillies have darkened
4. Add the rest of the ingredients except potato and lemon and cook until onions are translucent
5. Add potatoes with a little water. Reduce heat on pan and stir potatoes and warm through
6. Add lemon juice, stir and serve.

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