Читать книгу Ginger and Ganesh - Nani Power - Страница 12

A traditional Gujarati dish, present at all functions and dinners.

* 6 medium white potatoes, peeled, boiled, and crushed by hands into small pieces

* 1 large red onion, finely chopped

* 2 cloves garlic, chopped

* 1-inch piece of ginger, finely chopped

* ½ teaspoon mustard seeds

* 2 dried red chilies

* 10-12 curry leaves

* 2 green chilies, cut into rounds

* ½ teaspoon red chili powder

* 2 teaspoons coriander powder

* 1 teaspoon cumin powder

* ¼ teaspoon turmeric powder

* ½ teaspoon salt, or according to taste

* 3 medium tomatoes, finely chopped

* 2 tablespoons oil

* 1 tablespoon sugar

* 2 tablespoons lemon juice

* Chopped coriander leaves for garnish

Heat oil in a pan, add the mustard seeds, and let them sizzle. Now add the red chilies and curry leaves, and stir-fry for a few seconds. This is called “bhuna,” the roasting of spices (see page 210). Add onions, ginger, and garlic and cook until the onions turn light brown, about 10 minutes. Add the tomatoes and stir-fry until the oil separates and appears on the sides. Add the green chilies, other spices, and salt. Add the potatoes and simmer on low heat for 5 minutes.

Add 1 cup of water to the mix. Let this simmer on low heat until it appears thickened, like a stew. Add sugar, lemon, and cilantro.

Serve hot with white rice or breads.