I quite enjoy the taste of Ajwain. It’s pungent but not overly so and a pinch of it can really lift a dish. Here I’ve used it with potato and guvar. Unfortunately no fresh guvar here in Melbourne, so I’ve used frozen.
- 2 medium potatoes (boiled, peeled and diced)
- 150 grams frozen guvar
- 1 medium onion (sliced finely)
- 2 tomatoes (diced)
- 1 tablespoon tomato purée
- 2 green chilies (diced finely)
- 1 teaspoon red chili powder
- 1/2 teaspoon turmeric powder
- 1 teaspoon roasted pepper and methi powder
- 1/2 teaspoon mustard seeds
- 1 teaspoon Ajwain seeds
- 1 sprig curry leaves
- Pinch of hing
- Salt to taste
- Pinch of sugar
- Fresh coriander (chopped finely)
- 2 tablespoons ghee
Heat oil in a pot, add onions, sugar and a pinch of salt. Cook until soft. Add tomatoes green chilies and tomato purée, stir well, put a lid on the pot and cook for about 10 minutes on low heat. Remove lid, add potatoes and guvar (don’t need to thaw), chili powder, turmeric and pepper and methi powder. Stir well. Cook on low heat uncovered for about 10 minutes. Keep stirring.
In another little pot, heat ghee, add mustard seeds. Once mustard seeds pop add hing, stir well. Add Ajwain seeds and curry leaves. Pour this mix into the potato mix and stir well. Season with salt as needed. Stir through the fresh coriander leaves. Serve hot with roti or rice. Enjoy!