Sak Dhokri

Name: Sak Dhokri
Yield: Serves 6
Ingredients: Salt; ½ tsp crushed garlic; ½ tsp mango powder; ¼ cup sunflower oil; ½ tsp ajwain seeds; Water; 2 tbsp sunflower oil; 2 aubergines, cut into small chunks; ½ lb fresh young goowar (they look like runner beans, but you eat them whole; they can be found in Asian groceries); ½ lb fresh young goowar (they look like runner beans, but you eat them whole; they can be found in Asian groceries); 1 onion, finely chopped; 2 tsp grated ginger; 1 packet frozen toower (pigeon peas); Juice of 1 lime; 1 tsp sugar; 2 tsp dhania jeera powder; 1 tsp turmeric; ¾ tsp chilli powder; ½ tsp chilli powder; ½ mug each gram and plain white flour; ½ mug each gram and plain white flour; Salt to taste; 4 large potatoes, cut into smallish chunks; 1 tin chopped tomatoes

Preparation info

Serves
6

Appears in

The Settler's Cookbook

By Yasmin Alibhai-Brown

Published 2009

About

Ingredients

4 large potatoes, cut into smallish chunks
1 tin chopped tomatoes
½ lb

Stew
Gluten-free
Vegetarian

Method

First make the dhokri.
Mix all the dry ingredients.
Rub in the oil and then a little water until you have a stiff dough.
Cover and leave aside.
In a wide saucepan with a lid, heat the oil, then cook the onions and ginger over low heat until the onions start to brown a little.
Add the tomatoes and spices, and simmer fo