Nambikkai Illam Potato Curry
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Serves 1.

Ingredients
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- Vegetable oil
- 100g chopped onion
- 1 tsp ginger
- 1 tsp chopped garlic
- 1/4 tsp cinnamon
- 1/4 tsp curry powder
- 100g chopped tomatoes
- 200g peeled chopped potatoes
- 1/2 tsp salt
- 1 tsp coriander powder
- 1/4 tsp turmeric
- 100g ground coconut (dessicated or fresh)
- 1/2 tsp cumin seeds
- Curry leaf and coriander leaf

Method
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1. Put 3 tsp oil into a saucepan and heat.
2. When hot, add the onion, ginger, garlic, cinnamon, curry powder, tomatoes, potatoes, and salt.
3. Fry for 1 min.
4. Add a tumblerful of water as well as the coriander powder and turmeric.
5. Bring to the boil and leave until the potatoes are soft (~10 mins). This would be a good time to fry up some chapatis.
6. Add the coconut, cumin seeds, a few chopped curry and coriander leaves.
7. Leave for 2 mins to boil; add water if necessary.
8. Serve with chapatis.


Sumati's Chapatis
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Makes 4.

Ingredients
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- 1/4 tsp salt
- 120g luke-warm water
- 120g cups wheat flour (white or brown)
- Vegetable oil

Method
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1. Mix the flour, water, and salt to a dough.
2. Add 1 tsp sunflower oil and knead for 2-3 mins.
3. Separate dough into balls the size of golf balls.
4. Rolls the balls in flour and roll out with a rolling pin. Make them quite thin.
5. Heat up the frying pan dry - no oil!
6. Throw a chapati in the pan and brush oil on the top.
7. Turn over repeatedly. Press down with a spatula when it puffs up.
8. Remove from pan when brown patches form.