Dhoon-gri Butt-et-a
(Onions & Potatoes)

Ingredients
1 jar of Masalo Sauce
1/2 kg Potatoes chopped into 3cm cubes (or try a Butternut Squash)
1/2 kg onions chopped into 2 cm squares (or try peas)
3 table spoons of olive oil.
Method
Pour the oil into a pan and add the onions, sweat the onions gently until the onions start to soften, not brown.
Add the potatoes and 1/2 the jar of Masalo Sauce, then add enough water to just cover the potatoes. Simmer gently until the potatoes are cooked.
Taste and add more Masalo Sauce to make spicier.
Serve in a bowl with a table spoon of yoghurt in the centre. Dress with a sprig of coriander and serve with hot buttered Chappaties or Naan bread.
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Bha-ath
(Rice)

Method
Rinse through basmati rice with cold water until the water clears. leave enough water in the pan to cover the rice by about 1.5cm.
Add 1/2 teaspoon of salt and a splash of olive oil and a peirced cardamon pod, bring to the boil, stir and then bring to a very low simmer and put the lid on for about 20 mins - do not stir the rice again, however check at 5 minute intervals for drying out.
If nessesary add a table spoon of water to rehydrate after about 10 minutes take a rice grain out and cut in half, if there is a white dot in the middle it needs a little longer- remember to add water if the rice has absorbed it all. When the rice is done take it off the heat and add a couple of teaspoons of salted butter and put the lid on until it has melted and serve.
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Bhinda
(Okra)

Ingredients
300 grams fresh Okra
1/2 tspn Cumin seeds
1/4 tspn Turmeric
3 tbspn Sunflower oil
1/4 tspn Salt
2 small chopped green chilies or 1/2 tspn chilli flakes / powder
1tspn Ginger chopped
1 tspn Lemon juice

Bhinda
(Okra)

Method
Clean the Okra by wiping with a paper towel, then top and tail them and cut into 5mm slices.
Heat up the oil in a frying pan and add the Cumin and allow to toast, then add the turmeric and chopped Okra, bring the heat to medium and allow to cook, do not stir them to much ore else they will break up.
After 10 mins add the salt, chopped green chilli and the ginger, gentlty mix and allow to cook for a further 5 mins.
Just before serving add a squeeze of the lemon juice, this takes away any remaining stickness. Serve with rice.
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