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Mustard seed potatoes and cauliflower with tomato kasundi
Serves 4 Starters and mains
Ingredients
- 600g all-purpose potatoes, peeled
- 5tbsp vegetable oil
- 1⁄2 cauliflower head (approx. 175g), broken into tiny florets
- 2tsp brown mustard seeds
- 1tbsp yellow mustard seeds
- 5-6 small hot green chillies
- 1tsp cumin seeds, freshly ground
- 2tsp coriander seeds, freshly ground
- 3⁄4tsp turmeric
- 1⁄2tsp mild chilli powder
- 5tbsp chopped fresh coriander
To serve: Tomato kasundi
- shop-bought pani puri
- 800g tomatoes, skinned, cored and finely chopped
- 20g sea salt flakes
- 110g caster sugar
- 25g yellow mustard seeds
- 15g brown mustard seeds
- 6tbsp sunflower oil
- 10g cumin seeds, finely ground
- 10g coriander seeds, finely ground
- 7g turmeric
- 1tsp red chilli powder
- 50g fresh ginger, peeledand finely grated
- 5 fat garlic cloves, finely grated
- 12 fresh curry leaves, chopped
- 250ml apple cider vinegar
Method
Cut the potatoes into 1.5cm pieces and blanch in a pan of salted boiling water for a few minutes. Drain and set aside.
Add 2tbsp oil to a frying pan and fry the cauliflower until evenly golden. Tip onto a plate lined with kitchen paper.
Wipe the pan before heating the rest of the oil over a medium heat. Add the mustard seeds for a few seconds, followed by the chillies and the rest of the spices, and stir well. Add the potatoes and evenly coat them in the spicy oil. Stir-fry for 1 minute, cover and simmer for 5 minutes over the lowest heat. Add a few tbsp of water and put the lid back on and cook for a further 7 minutes, stirring frequently to prevent sticking.
Add the cauliflower and stir well, cover and cook for a few minutes. When the potatoes are tender, sprinkle with salt and stir in the coriander. Serve with the tomato kasundi and little pani puri.
For the tomato kasundi
MAKES 300ML
To make the kasundi, put the tomatoes in a bowl and stir in the salt flakes and sugar; leave in a cool place for 4 hours.
Grind the mustard seeds in a pestle and mortar until just crushed open. Heat the oil and fry the seeds for a few seconds without burning, then add the rest of the spices, ginger and garlic. Lower the heat and immediately add the tomatoes and their liquid, taking care, as it will splatter.
Add the curry leaves and vinegar. Bring to a gentle simmer and cook for 11⁄2 hours, or until thickened. Stir from time to time to prevent the sauce sticking and burning on the bottom of the pan. Cool before spooning into 1 or 2 sterilised glass jars and keep chilled. It will keep for up to a month.
This recipe featured in the March/April 2021 issue of Food and Travel. To subscribe, click here.
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