SARIE KOS-uitgawes

Bhel Poori

(Serves 4)

  • 500 g onion, sliced
  • 30 ml oil
  • 15 ml ground cumin
  • 5 ml turmeric
  • 2 cloves of garlic, finely chopped
  • 30 ml freshly grated ginger
  • 1 green chili, seeded and finely chopped
  • 3 tomatoes, skins removed, roughly chopped
  • 1 kg potatoes, boiled and roughly cubed
  • Salt and pepper to taste
  • 200 ml yoghurt

Sauté the onion in oil and add cumin, turmeric, garlic, ginger and chili. Cook for a couple of minutes and keep stirring. Add tomatoes and simmer for 3 – 5 minutes. Add potatoes, season with salt and pepper and heat through. Take off the heat. Add yoghurt, stir through well and let cool to room temperature. Serve in small bowls with poppadums or poori and two kinds of chutney.