Many people seem to be afraid of bread these days. Especially white bread. Granted, it might not be a nutritional powerhouse on its own, but in this recipe it’s the perfect vehicle for a delicious mash of 6 different vegetables, laden with spices and topped with coriander and onions. While this popular Mumbai street food traditionally uses soft white rolls, I decided on freshly baked ciabatta bread. Like all curries, this stuff gets even better over time. I know, because I also had some for lunch the next day.
Ingredients (for 2) – recipe adapted from Made in India by Meera Sodha
100 g potatoes
20 g butter (plus extra to finish) (substitute with olive oil if vegan)
1 large onion, chopped
2 cloves of garlic
2 cm ginger, peeled and grated
1 medium aubergine, cut into 1 cm cubes
200 g tomato passata
1/2 tbsp tomato purée
1 tsp ground cumin
1 tsp ground coriander
1/2 tsp garam masala
pinch of turmeric
3/4 tsp salt
generous pinch of cayenne pepper
125 cauliflower broken into very small bits
1/2 red onion, very finely chopped
- Peel and chop the potatoes in small chunks, boil for 10 minutes, drain, mash and set aside.
- Heat the butter in a wide bottomed lidded frying pan on medium heat. When butter starts to foam, add onions and cook for 8 to 10 minutes until golden.
- Add garlic and ginger and stir well.
- After a minute add the aubergines to the pan and cover.
- Stir now and again until soft, about 10 minutes.
- Add tomato puree and passata, cook for 5-7 minutes, till you get a thick red mash.
- Add cumin, coriander, garam masala, turmeric, cayenne pepper and salt.
- Add mash potato and crumbled cauliflower. Stir well and cook for another 10-15 minutes, or until completely soft. You might need to add a little hot water at this poing.
- Take off the heat, mash everything with a big masher and stir a knob of butter through the mixture.
- Put on your bread of choice and finish off with a squeeze of lemon, some fresh coriander…
- …and don’t forget the finely chopped red onion!
- Now you can take a bite. Enjoy!