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5 New potatoes
1 Tomato
Pinch Coriander
1inch Cucumber
Pinch Salt
1 Block dried Tamarind
3 Bay leaf
200g Brown sugar
1 Litre of Water
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250g Boiled Chick peas
1 Dutch green Chilli
1 Small onion
Pinch Chat Masala
Pinch Turmeric
1 Large ginger
5 Cinnamon Sticks
3tsp Paprika
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METHOD
Tamarind sauce:
Place Tamarind in water, add ginger, bay leaf and .Cinnamon.
Leave over night.
Pass through strainer, squeezing as much through as possible.
Add sugar and paprika.
Boil until reduced to slightly thick consistency.
Taste for sweetness, if sour add more sugar, take of heat and allow it to chill.
Chat:
Wash chick peas and strain. Boil potatoes until soft and dice in 1cm cubes.
Dice the tomatoes, onions, coriander, and cucumber.
Put a dash of olive oil into a non stick pan over moderate heat, throw in the chick peas and potatoes, and toss until slightly brown.
Sprinkle turmeric over mixture and toss a few times until everything is covered.
Put potato and chick pea into colander and drain off excess oil.
Add all the chopped tomato, cucumber and sprinkle fresh coriander with salt to taste.
Sprinkle the chat Masala over the mixture liberally.
Serve with side salad and tamarind sauce.
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