This wonderful recipe was passed on to me by my bhabhi (sis in-law) ‘S’ who describes it as, “really simple but a firm favourite of mine for the winter days”.
She wasn’t lying.
It really is painfully simple to make and it tastes so delicious. My friend and I shamefully devoured the whole lot in one sitting! I wasn’t sure what to serve it with and have so much reading to do for university at the moment, so I decided to toast some panini rolls and spread them with a little garlic butter. It is an unlikely combination but it worked really well. I think it will also taste superb with puri (deep fried flat bread). The recipe is totally ‘farari’ (ideal for fasting on holy days in the calendar) minus the garlic bread of course!
I have a few other innovative ideas regarding this recipe… But I might just make you wait until I have tried and tested them first!
‘S’ Bhabhi’s Dhai Varu Shaak
4 medium potatoes, peeled, boiled and roughly mashed
2 chillies, minced (I used red)
1 ½ inch piece ginger, minced
4-5 curry leaves
1 tbsp ghee or oil
2 tsp cumin seeds
½ tsp asafoetida
1 tsp turmeric
1 cup thick yogurt (I used Greek style)
¾ cup water (if your yogurt is a little runnier then add less water)
Salt to taste
Sugar to taste
Ground black pepper to taste
Chopped coriander to garnish (optional)
1. Heat the ghee in a medium-sized pan and add the cumin seeds, curry leaves, asafoetida, chillies and ginger.
2. Add the roughly mashed potatoes and turmeric. Mix thoroughly.
3. Mix the yogurt and water and add to the potato mixture. Season with salt, sugar and black pepper. Cook on a medium-low flame, stirring constantly until it boils (don’t stop stirring or the mixture will curdle).
4. Allow to boil and thicken and remove from the heat. Garnish with chopped coriander if you wish to.