Prashad’s Bombay Bataka – Tamarind, Tomato and Potato Curry

Main courseServes 4

Boil the potatoes in their skins for 40 minutes or so, until a knife tip will slide in easily, then peel and cut into 2cm cubes. Soak the dried tamarind in 200ml of boiling water for 10 minutes, then pulp with your fingers and sieve into a small bowl. Crush the ginger using a pestle and mortar (or a blender) to make a fine pulp. Heat the oil in a large pan for a minute over a medium heat and add the dried red chillies, cumin seeds and mustard seeds. When the mustard seeds start to pop, reduce the heat to low and stir in the asafoetida, tomatoes and jaggery. Stir over a low heat for a minute or so, until the jaggery has dissolved. Increase the heat to high and stir in the tamarind water, crushed ginger, chilli powder, ground coriander, turmeric, salt, half the fresh coriander and 400ml boiling water. Cover and cook for 10 minutes to bring the spices together and intensify the flavours. Add the garam masala and stir well – this is a strong flavour and needs to be thoroughly mixed in before you add the dish's main ingredient. Stir in the potatoes gently to avoid breaking them up, then remove the pan from the ehat, sprinkle with the remaining chopped coriander and leave to rest, covered, for at least 10 minutes to allow the flavours to infuse. Reheat over a medium heat and serve with puri (unleavened, deep fried indian bread) and kakadhi raitu (a cool cucumber and yoghurt dip).

Roasted Beetroot with Bombay style Potatoes topped with crème fraiche & orange zest

StarterServes 4 - 6

Can be served either as a side dish with meat or fish or as a stand-alone dish with a salad or veg. - Chop the potatoes into a small dice and part boil (10 mins) - Boil the beetroot until soft, cool and peel off the skin. Cut into similar size dice as the potatoes - Meanwhile fry the onions & ginger until soft. Lower the heat - Add the spices and simmer to release the flavours and natural oils. - Add the tomatoes and potatoes then the beetroot and fry for a further 2-3 minutes or until excess liquid has evaporated - Serve with a good helping of crème fraiche, orange zest and freshly chopped coriander