A mini banquet - Part 3

Onwards to part 3 - Bombay bataka (Prashad/ Kaushy Patel)

This is mental! The sourness of the tamarind and acidic tomatoes balances perfectly with the sugar and spices to create a multi-layed flavour sensation!
I confess to departing from the recipe with this one - more as a result of laziness than anything else - but having not had the original yet, I'm not disappointed! I'll get around to making the exact recipe shortly and will let you know whether the short cuts are worth it or not!

Again - lets get the mise en place sorted out. (I'm assuming you have cleared down after part 2 by the way - if not I suggest you stop and rethink your approach!  - and clear down - and then you will be ready to start)

You will require:

• The bowl of masala paste (the first of the recipe departures - Should have made some pulped root ginger but decided to use my pre made masala instead. Seemed to work well)
• The glass of tamarind water
• A pile of boiled potatoes! (Here another of the laziness pieces - I've been using Exquisa potatoes, new potatoes, Red Roosters etc and I pre-cut them into approximate 2-3cm cubed pieces - pretty roughly at that - with skins still on, and boil in salted water until a knife slides easily in - then drain and set aside. (I made enough for both bataka dishes))
• Some dried chillies - I've used a couple of pre-dried very hot Thai chillies and 2 Kashmiri dried chillies, all ripped in half. Add in the same bowl 2tsp Cumin seeds and 2tsp brown mustard seeds
• 2 tins of peeled plum tomatoes
• 50g Sugar - receipe calls for Jaggery, which I don't have. I've used cane sugar which comes in a solid block and grates using a coarse cheese grater easily. You could equally well use soft brown sugar
• Asafoetida, Salt, ground coriander, turmeric
• Handful fresh coriander
• 1 1/2 teaspoons garam masala

Step 1 - 130ml Sunflower oil into a heavy based saute pan on medium heat for a minute. Add the dried chillies, cumin and mustard seeds.






Step 2 - when the mustard seeds start to pop, lower the heat and stir in the tomatoes and asafoetida. Note - like the last dish - tip the tomatoes in away from you, wearing gloves if you like! Then stir in the sugar and heat until disolved.
Step 3 - increase heat, stir in tamarind water, a good desert spoon of the masala paste, ground coriander, turmeric, salt, half the chopped fresh coriander and half a litre of boiling water. With the heat remaining on high, cover and cook for 10 mins.








Step 4 - Add the garam masala and stir well before adding in the potatoes carefully so as not to break them up. Take the pan off the heat, sprinkle with the remaining coriander, cover and leave to rest for at least 10 mins if consuming immediately, or 10 mins, then shift to warming oven/ reheat on hob.

And that's it - you are done with this one - enjoy!

Onto the final part........