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VEGGIE

Potatoes with Spaghetti

tomatoes a la fabio

A SIMPLE AND EASY EVERYDAY DISH MY INDIAN-FUSED ITALIAN DISH
THAT IS POPULAR IN INDIAN KITCHENS IS NAMED AFTER A VERY GOOD
ITALIAN FRIEND OF MINE
Preparation time: 10 minutes
Cooking time: 15 minutes
Serves 4 Preparation time: 25 minutes
Bhinda You will need: Serves 2-3
Cooking time: 20 minutes

3-4 medium potatoes
1 tbsp cooking oil You will need:
THE UNIQUE FLAVOR OF BHINDA CAN BE DESCRIBED AS ANYTHING FROM 1 tsp mustard seeds 2 tbsp olive oil
SILKY TO SLIMY! IT’S A TRADITIONAL VEGETARIAN DELICACY THAT 1 tsp fresh crushed garlic 1 tsp fresh crushed garlic
NEEDS TO BE TASTED TO BE APPRECIATED FULLY 2 large tomatoes liquidised 3 large tomatoes liquidised
or 400g can peeled tomatoes or 400g can peeled tomatoes
Salt to taste Salt to taste
Preparation time: 10 minutes 1 sliced onion 1 tbsp sugar or grated jaggery 1 tsp red chilli powder
Cooking time: 10 minutes 1 tsp salt 1 tbsp red chilli powder 1 tsp paprika powder
Serves 4 1 tsp red chilli powder 2 tbsp tamarind pulp ¼ cup fresh cream
½ tsp fresh crushed garlic Freshly chopped coriander to garnish A tot of vodka (optional)
½ tsp turmeric powder 250g spaghetti
You will need: 2-3 tbsp cooking oil Grated cheese to serve
200g bhinda Freshly chopped coriander to garnish
Method
1 Boil the potatoes until cooked. Peel and dice each Method
Method potato into quarters and put aside to cool. 1 To make the sauce, heat 1 tbsp oil with the garlic.
1 Soak and wash the bhinda in water, pat them dry and cut them into long strips. 2 Heat the oil in a frying pan and add the mustard
seeds. When the seeds start to pop, add the garlic 2 As the garlic starts to sizzle, add the tomatoes.
2 Place all the ingredients in a microwave-proof dish and mix well. and the liquidised tomatoes. salt, chilli and paprika.

3 Cover the dish and microwave for 5 minutes. Remove and stir well. Repeat until the bhinda is 3 Add salt, sugar or grated jaggery, red chilli powder 3 Simmer for a few minutes until the tomatoes
cooked. You can microwave them for a little longer if you prefer them crispy. and tamarind pulp. Stir and allow to cook for about are blended well.
10 minutes.
4 Garnish with some coriander and serve hot with roti. 4 Mix in the cream and vodka on a low heat.
4 Taste and adjust accordingly.
5 In a separate pot, boil the spaghetti in hot
5 Finally add the diced boiled potatoes and 2-3 tbsp water with 1 tsp salt and oil. Keep checking the
water to this sauce. Mix gently to avoid the potatoes pasta until it is al dente – this is when there is a
from breaking. little bite left in the centre.

6 Garnish with coriander and serve hot with roti. 6 Drain and serve with the cooked sauce and
grated cheese.

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