Potato and Brussel Sprout Masala
6 large potatoes
3 tbsp vegetable oil
1 tsp turmeric powder
250g brussel sprouts, sliced
2 banana shallots, sliced thinly
1 tsp mustard seeds
1 tsp urad dhal
2 green chillies, sliced lengthways
a handful curry leaves
juice from 1/2 lemon
Boil the potatoes in salted water until just tender, then drain well.
Peel and cut the potatoes into bite-sized chunks.
Heat the oil in a heavy-based saucepan, add the potatoes and fry for 5 minutes.
Add the turmeric and salt, if needed.
Fry for 1 minute.
Remove from heat and set aside.
Using the same pan, heat 1 tablespoon of vegetable oil.
Add the mustard seeds and urad dhal then shallots and stir.
Fry for about 5 minutes until softened and lightly golden.
Add the green chillies, curry leaves and brussel sprouts.
Fry for about 5 minutes, adding a splash of water
if anything catches on the bottom of the pan.
Add the fried potatoes and lemon juice and cook for a further 3 minutes.
Taste and add a little more salt or lemon juice if needed.