III.5 -

Pomme de terre’ Curry leaf -
(गिरिनिंब)

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1 – BOIL // Bring a large sauce pan full of water and some salt to boil. throw the potatoes into the pan to par boil for 6 minutes.2 – TEMPER // Tempering off spices is a traditional method to extract the full flavour from spices. Add the mustard oil to the pan and allow to heat up.3 – EXTRACT // Add the mustard seeds into the oil alongside the curry leaves - allow the oil to infuse and the leaves too subtly crisp. 4 – SPICES // crumble the dried chillies into the oil alongside the four spices - creating a spice blend to coat the potatoes.5 – MIX // Drain the potatoes and allow to cool for several minutes, then transfer to the pan full of spices - coat the potatoes fully.6 – EAT // Finally garnish the dish with a handful of curry leaves and season to personal taste - Enjoy and share!

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III.1.  Sambharo - (गृञ्जनकम्)
III.2. Jewelled Cauliflower - (पुष्पशाकम्)
III.3. Stuffed Gujarati Aubergines - (वृन्ताक)
III.4. Smoked Burnt Pumpkins - (कुष्माण्डक)
III.5. Pomme de terre’ Curry leaf - (गिरिनिंब)
III.6. Spiced Black Chickpeas - (चना)
III.7. Bhīndī (OKRA) Chutney - (भिण्डी)