Bhungla Bateka

Ingredients

• 8-12 fried fryums (bhungla)
• 12-16 baby potatoes (bateka), boiled and peeled
• 3½ tablespoons oil
• 2 teaspoons Kashmiri red chilli powder
• ¼ cup garlic cloves
• 6-8 Kashmiri dried red chillies, soaked and drained
• ¼ teaspoon asafoetida (hing)
• ¼ teaspoon turmeric powder
• Black salt to taste
• ½ teaspoon roasted cumin powder
• 1 teaspoon coriander powder
• 2-3 tablespoons chopped fresh coriander leaves + to sprinkle
• ½ lemon
• Date and tamarind chutney to drizzle
• Chopped onions to sprinkle

Method

1. Take 1½ tablespoons oil in a bowl, add Kashmiri red chilli powder and potatoes and mix well so that all the potatoes are well coated.
2. Put garlic in a grinder jar, add dried red chillies, asafoetida, turmeric powder and 3 tablespoons water and grind to fine paste.
3. Heat 2 tablespoons oil in a non-stick pan, add ground paste and cook, stirring, till oil separates.
4. Add black salt, roasted cumin powder and coriander powder and mix well. Add potatoes and mix well. Cover and cook for 4-5 minutes on medium heat.
5. Add coriander leaves and squeeze juice of the lemon into the pan and mix well.
6. Transfer onto a serving plate, drizzle date and tamarind chutney, sprinkle onions and coriander leaves and serve with fryums.