Sukhi Bhaji

This spicy dry potato dish is a popular one in the Indian state of Gujarat. Like so many traditional Indian dishes, it is vegetarian and can serve equally well as a meal in itself of as a side dish to a meat course.

500g cooked potatoes, cut into chunks.
Good squeeze lemon juice.
4 cloves garlic, chopped.
1 green chilli, seeded and chopped.
1 tsp ground cumin.
1 tsp ground fenugreek.
½ tsp turmeric.
½ cup olive oil.
½ tsp mustard seeds.
1 tsp sesame seeds.
Salt to taste.
½ cup peanut butter.
Coriander greens for garnish.

Cook the potatoes and allow to cool. Cut them into chunks and squeeze the lemon juice over them. Set aside. Prepare the garlic and chilli, mix together with the ground spices and half the oil and set aside. Beat a little water into the peanut butter to thin it down a bit to make it easier to work with.

Heat the rest of the oil in a wok or a deep sauté pan over a hot flame. Add the mustard and sesame seeds and fry until they pop, then add the garlic and spice mixture. Stir through, cook for 30 seconds and reduce heat to medium.
Add the potatoes. Toss well, adding the peanut butter at the same time, to ensure that they are evenly covered with the spice mixture. Cook for a few minutes, stirring frequently, then stir in the coriander and serve immediately.

Serves: 2 as a main dish, 4-6 as a side.

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