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POTATO BAHJI
Ingredients:
● 8 medium waxy potatoes* (boiled and cubed)
● 5 medium onions
● 2 large green chillies (seed removed)
● 1 dessertspoon sugar
● 2 tablespoons fresh lime juice
● 1 dessertspoon cumin seeds
● 1 handful coriander leaves
● 2 handfuls fresh, young chopped curry leaves
● 1 tablespoon freshly grated ginger
● ¾ teaspoon turmeric
● salt to taste
● Olive or peanut oil for frying
Method:
Peel and boil the
potatoes. Allow to cool, then cut into cubes (this can be done well in
advance if necessary).
Heat some oil in a pan, add cumin seeds and chopped curry
leaves. Cook for a few minutes on a medium heat to release the flavours.
Add the chillies and onions. Cook until onions are transparent.
Add the ginger, turmeric and all remaining ingredients. Cook for a few more
minutes until the potatoes are heated through. Serve hot as an
accompaniment to the main course, barbecues or curry dishes.
*Dutch Creams are my favourite potato variety. | 
