Cook the potatoes in boiling salted water for about 10 minutes
or until tender. Remove with a slotted spoon
set aside
then cook the carrots in the same water for about three minutes
or until just tender but still with a bit of crunch.
Heat the oil in a heavy-based saucepan or karahi and fry the mustard seeds until they start to pop. Add the onion and fry over a moderate heat for five minutes
or until softened. Add the chilli powder and turmeric and fry for 30 seconds
then add the potatoes
carrots
tomatoes
salt
garam masala and 50ml/2fl oz water. Cook for 3-5 minutes
stirring to break up the potatoes a bit
until the tomatoes are reduced and jammy.
To serve
brush the Indian bread with a little melted ghee
butter or vegetable oil if you like
or leave plain. Serve the bhaji with naan breads and a fried egg.
