Faijee: Bohra Style Masala


By Zeenat Iqbal Hakimjee


Potatoes (boiled and cut in small pieces) 4

Red chilli powder 1 ½ teaspoon.

Cumin seeds ½ teaspoon.

Coconut (crushed) 2 tablespoon.

Green chillies 4

Garlic 6-8 cloves

Salt 1 ½ teaspoon.

Tamarind pulp 1 teaspoon.

Oil 4 tablespoon.

Curry leaves few

Fresh coriander for garnishing




Grind crushed coconut, green chillies, garlic, cumin seeds, red chilli powder and tamarind pulp into a fine masala or paste.

Heat oil in a pan.

Put grinded paste in it.

Add little water, salt and curry leaves.

Cook till water dries.

Add boiled potatoes.

Stir so that all the potatoes are coated with the masala.

Cover and cook on a very low flame for about 2 minutes.

Take out in a dish.

Garnish with fresh coriander.