(a Western Indian snack or light meal, often sold in stalls as street food. Kala Masala is one of many masalas, or Indian spice blends)
from the last Pike Market Community Kitchen
3 large carrots (or 8-9 baby carrots), diced
1/2 cauliflower, diced
4 yellow potatoes, diced
2 T cooking oil
1 red onion, diced
1 can crushed tomatoes
1/2 can tomato sauce
1" piece of ginger, peeled & minced
1/2 head garlic, peeld & minced
3 chile peppers, minced
1 T Kala Masala (an Indian spice blend I got at World Spice in the market)
Salt & black pepper to taste
Rolls or bread for serving
1. Boil a large pot of salted water. Add the carrots and cauliflower and boil for 5 minutes, then remove from the water and set aside. Bring the water back to a boil and add the potatoes, boiling until just done, about 10 minutes for potatoes cut fairly small. Remove the potatoes and set aside.
2. In a large saute pan, heat the oil over medium-high heat. Add the onion and cook for 5 minutes. Add the tomato products, ginger, garlic, chiles and Kala Masala and cook for 10 minutes. The oil should come to the surface and the sauce shoud reduce a little.
3. Add the potatoes and mash a bit with a potato masher or fork. Add the carrots and cauliflower, then season to taste.
4. Serve over toasted rolls.