5 large potatoes (cubed fine) 1 level teaspoon salt 2 onions (chopped) 1 teaspoon mustard seeds 2 teaspoon Jeeru (Cumin) seeds 2 tablespoons lemon juice 1 teaspoon green chilli garlic paste 1 teaspoon crushed red chillies ¼ teaspoon turmeric powder ¼ cup tamarind sauce (according to taste) 2 sticks curry leaves (chopped fine) ¼ cup oil
For the tamarind sauce : Recipe credit: Nasreen Patel 1 packet red tamarind ¾ kettle boiling water ¾ teaspoon salt 1 teaspoon red chilli powder ½ teaspoon crushed red chillies 1 teaspoon tal (sesame seeds) ¼ cup golden syrup ½ cup brown sugar
Put potato to boil till almost done (potatoes must be firm), drain and keep aside. In a pot heat oil add in chopped onion, curry leaves and spices. Saute for 2 - 3 minutes, add in potatoes and stir fry till well combined. Now add in lemon juice and tamarind sauce. Adjust spices according to taste. When mixture is cool fill as for spring rolls.
Soak tamarind with boiling water, when cool discard seeds and add the tamarind water into a pot. Add in spices, sugar and golden syrup and boil till slightly thick. When cool bottle and use as desired.
Now freezer suitable
INFO & TIPS
I used the TYJ springroll pastry, available at most supermarkets and butcheries. Bought mines from Starmeats in Durban