Tamarind, tomato and potato curry (Bombay bataka) from Prashad Cookbook: Indian Vegetarian Cooking by Kaushy Patel

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Traditional puffed flatbread (Rotli); Fried puffy bread (Puri); Cool cucumber and yoghurt dip (Kakadhi raitu); Sesame, peanut and coriander dip (Sing dhania)

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute demerara/soft brown sugar for jaggery.

  • lizwinn on February 19, 2017

    To be McDougall compliant, I dry-toasted the spices rather than tempering them in oil. There is a bit lost in translation without the tempering, but the balance of flavors is still lovely. To speed things up, I put the potatoes in the InstantPot and they were ready by the time the sauce was well simmered. Will make again.

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