Great British Food - Christmas 2025

fenugreek seeds, raw rice, sesame seeds, 2 tablespoons of grated coconut and the 5 soaked red chillies. Sauté for 3 minutes on a low heat, then set aside to cool. Once cool, grind to a paste in a spice grinder. 4. Heat another 4 tablespoons of oil in a sauté pan, and when very hot, add the mustard seeds. After 6 seconds add the garlic and after a minute add the 3 broken red chillies and the curry leaves and fry for a minute. Add the jaggery, the masala paste and the tamarind water, squeezed out and strained. Then add 1 cup (235ml) of water and the salt, and bring to the boil. Taste for seasoning, balancing between sourness (tamarind), sweetness ( jaggery) and saltiness. 5. After it has boiled for a minute, add the mango pieces and cook until tender. Now taste again. Add the mango powder and stir. When serving, sprinkle with the chopped coriander leaves and the remaining tablespoon of grated coconut. BombayPotatoes (Batata bhaji) This is a tasty potato dishwhich is served in Gujarati homes, oftenwith fried puffed bread called puris, the combined dish being known as puri bhaji. However, it’s a perfectly nice dish as a side vegetable in any cuisine, and can also be servedwith dosas. The dish contains no onion, ginger or garlic, because some Gujaratis are Jains and don’t eat these ingredients. Serves: 6 Prepare: 10minutes Cook: 30minutes 650g potatoes 1½ tbsp salt 60ml oil of your choice 4 cassia leaves or bay leaves 4 red dried chillies, broken into 3 or 4 pieces 1 tsp blackmustard seeds 1 tsp cumin seeds ½ tsp asafoetida ½ tsp ground turmeric 15– 20 curry leaves 1 green chilli, chopped ½ tsp red chilli powder 2 tomatoes, finely chopped ½ teaspoon sugar 3 tsps chopped coriander leaves “This is a perfectly nice dish as a side vegetable in any cuisine” RECI PES | CAMELL IA PANJABI greatbr i t ishfoodawards.com 76