Bonda

Method

1. Put 150 g of potatoes in a small pan, cover with water and boil for 15 minutes, until a knife slides in with no resistance. Drain, peel while just warm and mash coarsely with a fork, leaving a little texture.
2. Heat 1 tsp of oil in a small frying pan over medium heat and crackle 0.25 tsp of mustard seeds for 20 seconds. Add 6 curry leaves, 1 chopped green chilli and 1 tsp of grated ginger and fry 30 seconds, until fragrant.
3. Stir in 40 g of chopped onion and 0.25 tsp of turmeric and cook 3 minutes, until the onion is soft but not browned. Tip over the mashed potato with 1 tbsp of chopped coriander, 1 tsp of lemon juice and 0.5 tsp of salt and mix well. Taste and correct the salt, then roll into 4 tight balls the size of a small lime and chill while you make the batter.