½ cup Besan Flour
1 can coconut milk
1 tsp chilli paste
1 tsp Tumeric
1 pinch baking powder
1 tsp Carom seeds or Carroway seeds
Pinch of Celtic salt
Coconut oil for frying
3 small potatoes – cut into thin slices
1 onion - cut into thin slice
1 tsp cumin seeds
1 tsp Mustard seeds
½ tsp Fenugreek seeds
To make the dumplings
Whisk half of the Besan flour with enough water to make a thick paste, add salt and cumin seeds and baking powder. Heat a non-stick pan. Add a few tablespoons of coconut oil and drop a heaped teaspoon of the mixture into the oil. Cook until golden brown. Set aside.
To make the curry
Whisk the remaining Besan flour in a bowl, with the coconut milk, salt, chilli paste and Turmeric. Put a little coconut oil in the pan and pour in the mixture. Cook on medium heat. Keep stirring constantly until the mix begins to thicken. Add onions and potatoes and simmer until the potatoes are tender. In another pan, place the cumin, mustard and fenugreek seeds and heat until they start to pop. Keep a lid on the pan. Add this to the curry. Add Dumplings and simmer for a few minutes.
