Slow cooked Tamarind Vegetable Pot with cumin dumplings

For those of you into South Asian (Punjabi) cuisine you may be familiar with a snack dish called Gol Guppay (Guppe, Gappa) - puffed crispy pastry shells (puris) filled with tamarind flavoured chickpeas and potatoes (Channa and aloo chaat). Gol Guppay are also very similar to Pani Puri where the pastry shells are filled only with Tamarind water (Imli Pani). Well this recipe is kind of based on the Gol Guppay, but with a difference. I have slow cooked the ingredients resulting in a deep dark sauce like chocolate, but with the unmistakable savoury tang of tamarind. In place of the traditional crispy puri, I decided to make some British style dumplings, but again with a difference. These were flat dumplings studded with with flecks of cumin seeds. Oh they were light and airy as clouds.

I tell you if you've been feeling poorly; or a bit low and want your taste buds to awaken, well this dish will certainly do that- it will perk you up! I must point out though, as with most slow cooked dishes, this was much better the day after.


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