SWEET POTATO ROTI WITH CURRY-LEAF EGGS
Bartinney Chardonnay 2009 –
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.