recipe souce: Good Food Magazine, Nov 2011
notes: I made this with part potato and part sweet potato, as I had two that needed using up. I don't seem to have a photo of the raita, but it was a nice addition - the dish wasn't very spicy but the raita added a cooling effect nonetheless. We also ate it with some flatbreads from our local middle Eastern shop - they have quite a bakery there, and often have homemade naan bread - they were out when we went in, but did promise to have these around dinner time, so we had them, still warm from the oven - all puffy inside, really lovely.
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