Ingredients
Quantities for 4 servings.
Servings:(recipe makes 4)
Method
- 1Heat oil, crackle cumin-mustard, asafoetida, curry leaves.
- 2Add ginger-chilli, tomato puree + dry spices; cook till oil separates.
- 3Tip in potatoes + 2 cups water; gently bubble 10 min, gently crush a few.
- 4Stir in jaggery + tamarind; balance sweet-tart.
- 5Salt; loose gravy consistency for soaking puri.
- 6Coriander; serve with hot poori.
About this recipe
Already vegan — uses oil, no dairy.
