Tudorks

Meatless Monday:

Here’s a cheap and meatless meal with lots of flavor. I was inspired by a wonderful cookbook, A Little Taste of India by Murdoch Books.

We have tons of spices. It’s kind of a hobby searching for and using them. If you don’t have everything in this recipe, don’t fret. It’ll still be good even with a few missing spices. Just add more of something else.

1-2 tablespoons of canola oil

1 teaspoon black mustard seed

1 teaspoon ajwan seed

10 curry leaves *

¼ inch cube of grated fresh ginger

2 teaspoons red chili powder

1 teaspoon turmeric

1 large yellow onion

1 pound of waxy yellow, purple, and red potatoes chopped up in smaller cubes

1 tablespoon tamarind puree (you can make your own or purchase pre-made)

(optional) 4 poached eggs or enough black salt/kala namak to add flavor

*Fresh curry leaves aren’t in my life year round I usually use dried curry leaves. If either aren’t available, use a couple of teaspoons of an Indian curry mix that you like.

In a frying pan, heat the oil and add mustard seeds. Once they “pop” add ajwan, curry leaves, turmeric, ginger, chili powder, and onion. Cook until onion is soft. While this is going on…

In a pot boil potatoes in water until soft enough to eat. Drain potatoes and put in frying pan with spices and onions. Cook on low heat. Mix in tamarind puree. Remove from heat and eat.

To complete this meal, I pair with 2 poached eggs per person (not pictured in my sucky pic above). If you are vegan, you can add black salt for flavor.

This recipe is for 4 servings.

-Victoria