Yield: 1 servings
|1 \N||Sweet red pepper|
|1 \N||Green pepper|
|1 \N||Yellow pepper|
|200 grams||Potatoes; cut into 1 inch|
|\N \N||; cubes (7oz)|
|2 tablespoons||Sesame seeds|
|1 tablespoon||White poppy seeds|
|2 teaspoons||Channa dhal or yellow split peas|
|8 \N||Black peppercorns|
|3 tablespoons||Sunflower or corn oil|
|½ teaspoon||Black mustard seeds|
|¼ teaspoon||Ground turmeric|
|¼ teaspoon||Fenugreek seeds|
|50 grams||Raw cashew nuts; (2oz)|
|½ teaspoon||Tamarind concentrate or 1 1/2 tbsp lime|
|\N \N||; juice|
|4 teaspoons||Soft brown sugar|
Remove the core and seeds from the peppers and cut them into 2.5cm (1 inch) cubes.
Bring 300ml (1/2pint) of water to the boil in a balti pan or saucepan and add the potatoes. Bring back to the boil, cover with a lid or piece of foil and cook for 5 minutes, or until the potatoes are tender. Remove them with a slotted spoon and spreaad on a plate to prevent further cooking. Reserve the cooking liquid.
In a coffee grinder, finely grind the sesame and poppy seeds, channa dhal (yellow split peas), peppercorns and dried chilli.
Preheat the balti pan over a medium heat for a few seconds and add the oil.
When hot, but not smoking, add the mustard seeds. As soon as they pop add the fenugreek seeds and immediately follow with the ground ingredients, turmeric and cashew nuts. Increase the heat slightly and stir-fry for 30 seconds.
Add the peppers and salt and stir fry for 1 minute, then add the potatoes and reserved liquid. Stir and cook for 1 minute.
Blend the tamarind with the boiling water and add to the vegetables. Do not worry if the tamarind is not fully dissolved when you add it, it will soon dissolve in the pan.
Add the sugar and reduce the heat to medium, cook for 5-6 mintues stirring frequently. Remove from the heat and serve at once.
Converted by MC_Buster.
Converted by MM_Buster v2.0l.