Manipuri Eromba

Ingredients

• 600g potatoes, peeled and cut into 1.5cm cubes
• 200g tomatoes, diced
• 100g onion, finely diced
• 30g ginger, minced
• 8 garlic cloves, minced
• 8 green chilies, minced
• 20g cilantro, chopped
• 15g curry leaves, chopped
• 12g cumin seeds
• 8g coriander seeds, crushed
• 6g turmeric powder
• 10g red chili powder
• 10g kosher salt
• 30ml mustard oil
• 300ml water

Method

1. 1
   Heat mustard oil in heavy-bottomed pot over medium-high heat; add cumin seeds and coriander seeds, bloom 45 seconds until fragrant and oil is fragrant.
2. 2
   Add diced onion; cook 4 minutes until softened and translucent, then add minced ginger, garlic, and green chilies, cook 2 minutes.
3. 3
   Stir in turmeric and chili powder; bloom 30 seconds.
4. 4
   Add potato cubes; stir to coat evenly in spice oil and cook 3 minutes.
5. 5
   Pour water into pot; bring to boil, then reduce to simmer, cover, and cook 18 minutes until potatoes are nearly tender.
6. 6
   Add diced tomatoes and salt; simmer uncovered 5 minutes until potatoes are completely tender and tomatoes break down slightly.
7. 7
   Fold in cilantro and curry leaves; serve hot as main course with rice or flatbread.