Recipe Credit by Chef Yaseen Mowzer @foodcouturecpt
INGREDIENTS
- 700g Madumbe (peeled and cut into 7cm pieces)
- 2 medium onions (sliced)
- 2-3 tbsp oil
- 1 tsp garlic and ginger paste
- 1 green chilli (cut in half)
- Salt to taste
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp garam masala
- 1 tsp chilli powder
- 1 tsp mustard seeds
- ½ tsp turmeric powder
- 1 stalk of curry leaves
- Small hand full of coriander (finely chopped and extra for garnishing)
- 2 cups water (use more if needed)
Roti:
- 2 cups flour
- ½ tsp salt
- 3/4 -1 cup hot water
- 100g butter
- 2 tbsp oil
Sambal:
- 2 medium lemons (juiced)
- 2 medium tomatoes (diced)
- 1 medium onions (diced)
- small hand full of fresh coriander (finely chopped)
- 1 green chilli (thinly sliced)
- 2-3 tbsp apricot jam
- Salt to taste
METHOD
Madumbe:
To a pot add in oil and sauté the onions until translucent. Then add in your turmeric, ground cumin, ground coriander, garammasala, chilli powder, salt, mustard seeds, freshly chopped coriander, garlic and ginger paste and curry leaves and cook on medium heat for 5 minutes, stirring occasionally (add water to prevent burning) .Add in your madumbe and water, stir all ingredients together and allow to cook on low heat, stirring occasionally (add water if the curry becomes too dry) until the madumbe is fully cooked and it is soft, but it still holds its shape, then garnish with freshly chopped coriander and serve.
Roti:
In a bowl add in your flour, salt, oil, melted butter and hot water then mix by hand until it forms a dough. Kneed for 10 minutes and then allow to rest for 30 minutes.
Thereafter divide into 6-8 balls and then cover with plastic wrap. Store in the fridge until you ready to roll out and panfry for 2-3 minutes on each side and then serve.
Sambal:
To a bowl add in your diced onions and tomatoes, sliced green chilli, chopped coriander, apricot jam, salt and lemon juice and mix all the ingredients together and allow to marinate at room temperature for 20-30 minutes and serve.
