Batata vada with tamarind sauce
Little balls of battered, spiced, fried mash - who doesn't want this?! With a sweet and sour tamarind dip they're irresistable.
For the batter
For the tamarind sauce
Bring a large saucepan of water to the boil and cook the potatoes for 20 minutes, or until tender to the point of a knife. Allow to cool. Remove the skins and mash the flesh, then set aside.
Add the vegetable oil to a large saucepan over a low heat and stir in the urad dal to toast for a few minutes. Add the mustard seeds, curry leaves, turmeric, ginger, garlic and chilli and cook for 30 seconds.
Add the mashed potatoes, mix well and season with salt and lemon juice. Remove from the heat and make 12–16 balls using a mini ice-cream scoop. Cover and refrigerate until firm.
Meanwhile, to make the batter, mix everything together with 110ml/4fl oz water in a bowl. Cover and chill until ready to use.
To make sauce, put all the ingredients except the jaggery, in a large saucepan with 100ml/3½fl oz water. Bring to the boil over a high heat, simmer for 1 minute then add the jaggery and bubble until thickened.
Heat the oil in a deep saucepan to 170C or until a cube of bread browns in 30 seconds. Taking one ball at a time, dip into the batter, shake off any excess and deep-fry for 4–5 minutes, or until golden. Serve with the tamarind sauce.