Takari is a curry in which all ingredients are sautéed in oil, cooked in their own juices, and infused with fragrant spices.
Really simple to do, and adaptable. Just about any veg. will work.
A great dish for when you don’t want to spend hours in the kitchen, as it pretty much looks after itself….most of the time, anyway….
….and the photos don’t do this justice…it’s so very tasty….
POTATO, TOMATO, GREEN PEPPER AND ONION TAKARI
- 2 tbs. vegetable ghee/ vegetable oil
- 700gms. floury potatoes ( I used Maris Piper)
- approx 400gms. large tomatoes
- 1 large onion
- 1 green pepper
- juice 1/2 lemon
- 2-4 green finger chillies
- 4cm piece fresh ginger
- 2 tsps. coriander seeds
- 1 tsp. turmeric powder
- 1 tsp. chilli powder
- 1 tsp. salt
- 1.5 tsps. agave syrup
- handful fresh coriander
- garam masala
- Peel potatoes.
- Cut into chunks, about 1.5cm. and parboil, by bringing to boil and boiling for 5 mins. Strain and set aside.
- Prick tomatoes in several places with a sharp knife and immerse in very hot/boiled water for 10 mins.
- Remove tomato skins.
- Cut tomatoes into chunks.
- Deseed green pepper and slice into ribbon pieces, about 0.5cm.
- Finely chop onion.
- Finely grate ginger.
- Finely chop 2 green chillies (add more for a hotter curry).
- Grind spices + salt together.
- In a deep casserole on a medium heat, add 2 tbs. oil.
- Gently sauté chopped onions, par-boiled potato chunks, and green pepper slices for 3 mins.
- Add ground spices with salt, mix well. Sauté 1 min.
- Cover with a tight fitting lid, and cook on a very low heat ( with a diffuser if necessary) for 20-25mins. until potatoes are just about tender.
- Turn the heat up, add tomatoes, green chillies, grated ginger, agave syrup, lemon juice. Stir in.
- Heat for 10 mins. stirring occasionally to avoid sticking.
To serve: garnish with fresh coriander leaves and a good pinch of Garam Masala.
Serve with steamed rice or flat breads, or both, and mango chutney.