Nambikkai Illam Potato Curry

Serves 1.

Ingredients

• Vegetable oil
• 100g chopped onion
• 1 tsp ginger
• 1 tsp chopped garlic
• 1/4 tsp cinnamon
• 1/4 tsp curry powder
• 100g chopped tomatoes
• 200g peeled chopped potatoes
• 1/2 tsp salt
• 1 tsp coriander powder
• 1/4 tsp turmeric
• 100g ground coconut (dessicated or fresh)
• 1/2 tsp cumin seeds
• Curry leaf and coriander leaf

Method

1. Put 3 tsp oil into a saucepan and heat.
2. When hot, add the onion, ginger, garlic, cinnamon, curry powder, tomatoes, potatoes, and salt.
3. Fry for 1 min.
4. Add a tumblerful of water as well as the coriander powder and turmeric.
5. Bring to the boil and leave until the potatoes are soft (~10 mins). This would be a good time to fry up some chapatis.
6. Add the coconut, cumin seeds, a few chopped curry and coriander leaves.
7. Leave for 2 mins to boil; add water if necessary.
8. Serve with chapatis.

Sumati's Chapatis

Makes 4.

Ingredients

• 1/4 tsp salt
• 120g luke-warm water
• 120g cups wheat flour (white or brown)
• Vegetable oil

Method

1. Mix the flour, water, and salt to a dough.
2. Add 1 tsp sunflower oil and knead for 2-3 mins.
3. Separate dough into balls the size of golf balls.
4. Rolls the balls in flour and roll out with a rolling pin. Make them quite thin.
5. Heat up the frying pan dry - no oil!
6. Throw a chapati in the pan and brush oil on the top.
7. Turn over repeatedly. Press down with a spatula when it puffs up.
8. Remove from pan when brown patches form.