Ingredients
1 cans chick peas
1 pound of potatoes (cooked and cubed)
1 mango (optional
1/4 packet tamarind (soaked in 1 cup hot water)
2 tbsp oil
1/2 tsp black mustard seeds
1/4 tsp tumeric
1 whole dry red chilli
red chilli powder to taste
2-3 whole curry leaves
salt
1/2 tin diced tomatoes
1 tbsp tomato paste
2 tbsp flour(thickener)
1 tbsp sugar
lemon juice to taste
Preparation
Heat the oil. Fry the red chilli, mustard seeds and curry leaves until seeds pop. Add the tomatoes, paste, salt turmeric sugar and chilli powder. To thicken dissolve the flour in a small amount of cold water. Add potatoes, tamarind and chick peas. Simmer 5 minutes. Add lemon.
