SWEET POTATO ROTI WITH CURRY-LEAF EGGS

Bartin­ney Chardon­nay 2009 –

House and Leisure Food - - FRONT PAGE -

for the roti

1 medium sweet potato,

peeled and chopped 1 cup whole-wheat flour 1T brown sugar 2ml salt sun­flower oil but­ter Bring the sweet potato to the boil in a small pot of salted wa­ter. Cook un­til ten­der, drain and set aside, re­serv­ing 60ml of the wa­ter.

Place potato in a food pro­ces­sor and blitz for one minute. Add the flour, brown sugar, salt and 45ml of the potato wa­ter. Process un­til the mix­ture forms a dough, adding more of the wa­ter if nec­es­sary. Re­move, knead lightly and cover with cling­film. Leave to rest for 30 min­utes.

Di­vide the dough into six por­tions and care­fully roll out each one to form a disc of about 17cm in di­am­e­ter.

Heat a heavy-bot­tomed fry­ing pan and brush with sun­flower oil. Cook each roti for 15 sec­onds on each side, then cook for two min­utes on medium heat. Re­move and brush with a lit­tle melted but­ter. Keep the cooked ro­tis cov­ered with a clean, damp dish­cloth.

Beat the eggs lightly in a bowl, and stir in the salt. Heat the but­ter and oil in a fry­ing pan un­til but­ter is just melted. Add curry leaves, gar­lic, ginger and chilli, and cook for two min­utes. Stir the eggs into the pan and cook over low heat un­til soft.

Serve the eggs on a roti, gar­nish with the spring onions and co­rian­der leaves. Serve the mango chut­ney on the side.

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