Re: What did you last eat, post pictures…
:k:
Here is mine:
Peel and chop two medium yukon potatoes into 1 inch pieces and set aside. Roughly chop one small red onion and set that aside as well. Heat about 3 tablespoons of canola oil in a saucepan over medium high heat. Add a teaspoon each of mustard seeds and cumin seeds, 8 curry leaves (fresh or frozen), and 3 chiles de arbol ( each split in half) to the pan and cook until you hear the seeds start to pop (about a minute or two.)
Add potatoes, a half teaspoon of turmeric, five cloves of garlic that have been mashed, a inch piece of ginger that has been peeled and mashed into a paste, and half of the red onion from earlier. Cook for 8 to 10 minutes until golden. Add one cup of water and bring to a boil. Reduce heat to medium and cook until potatoes are tender which will be 15 to 20 minutes or so. Add a can of chickpeas and season liberally with salt. Cook until the whole mixture thickens (another 15 minutes or so) and then I drizzle it with tamarind chutney (I’ll put that recipe after this one) and garnish with the remaining red onion and half a cup or more of Sev.
For the chutney:
Heat a small saucepan over medium high heat. Toast half a teaspoon of ground cumin until it’s fragrant (a minute or so.) Add a cup of tamarind paste, 3/4 cup (or less if you) prefer sugar, a half to a full teaspoon of ground ginger, half or full teaspoon of kala namak (basically to your taste preference), and a teaspoon of red pepper (like cayenne.) Cook until it thickens (12 or so minutes.)
