Bummer I didn’t have this recipe here so far: boil and peel about 4-6 russet potatoes. Coarsely mash them by hand. Lightly roast about 1/3 cup of whole coriander seeds, and coarsely crush them with a rolling pin. Add them to the crushed potatoes. Add a handful of thawed petite peas, a big handful of chopped cilantro, some chopped mint (optional), a tablespoon each of crushed ginger and green chillies (adjust to taste), a tablespoon of lime juice, salt to taste, about a teaspoon each of chat masala, garam masala, anar dana powder (dried pomegranate), fennel seed powder (optional), and dried mango powder. Half a teaspoon of red chilli powder, and a pinch of ajwain. Mix everything together, and set aside. You can now use fresh samosa wrappers (a dough made from all purpose flour, salt, ajwain, oil and water), or use frozen empanada wrappers (Goya brand work well), or cut up strips of spring roll wrappers (TJ brand). You could also use some plain white bread. Stuff and fry samosas and enjoy with chutneys.
Sindhi Kadhi Vegetables Carrots, tomatoes, Doodhi, Bhee, Kachalu (arbi), Suran, potatoes, Seeng, Bhindi, white peas, Guar. Method Chop and wash all the vegetables (keep potato skins on, do not peel peas). Cut bhee slanting so as to reduce fibre. In a large pot, heat oil. Add methi & jeera (1:2). Once it crackles (methi should not become dark). Add besan and roast till dark pink. When it’s about to finish roasting, add curry leaves and heeng. Then add water and stir. Add haldi and boil for a while. Now start adding vegetables in the following order: Suran, bhee, guar, finely chopped ginger, tomatoes, big pieces of green chillies, carrots, large pieces of potatoes (give small cuts in potatoes so that the spices go in). Remove the tips of green peas. Kachalu, doodhi, green peas, seeng. Add salt, kokum. Let it boil till most of the vegetables are cooked. Now add tamarind water, red chilli powder. Finally add bhindi and fresh coriander, cover and let it cook for a few more mins on ...
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