I made this sabzi to go with the Mangalore buns. At my home we usually eat buns with tomato ketchup, jam or chutney. Once, we went to visit one of my husband's friend who had called us over to meet their parents. His parents had come from India to visit them. His mom had made a potato bhaji to go with the buns. She told me she uses home made garam masala and coconut to make this sabzi. I don't make buns in winter as the dough never rises well. So, nearly a year later, when we had guests I made buns and this potato sabzi. Everyone liked this sabzi a lot.5-6 potatoes
handful of peas
1/2 onion
2-3 pods of garlic
2-3 red chilies or as per taste
1/2 inch piece of cinnamon
1-2 pepper corns
4-5 cloves
5 pinches turmeric powder
1/4 inch piece of tamarind or 1/4 teaspoon tamarind concentrate
5 pinches asafoetida
2 tablespoon coconut
1 tablespoon oil
salt for taste
1 teaspoon coriander seeds
1/2 teaspoon cumin seeds
Method
Boil potatoes and keep aside. Fry red chilies, coriander, cumin seeds, cinnamon and cloves. Grind all of these into a fine powder. Add tamarind, coconut and the above powder and grind into a fine paste adding very little water. In a pan add 2 tablespoon oil. Add cumin seeds, turmeric and asafoetida. Add chopped garlic and fry for a minute. Add onion and fry till it is golden brown in color. Add the masala paste and fry for 3-4 minutes. Chop the boiled potatoes and add them to the sabzi. Mash the potatoes till they are properly incorporated into the masala paste, adding around a cup of water. Add salt for taste and cook for around 10 minutes. Serve hot with Mangalore buns.
Preparation time: 40 minutes
Serves: 3-4
