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Excerpted from From Gujarat with Love: 100 Authentic Indian Vegetarian Recipes by Vina Patel. Copyright © 2021. Available from Pavilion Cooks Company.
Experiencing the culinary culture at every destination I visit fuels my love for cooking. Indian cookery is full of interesting and complex flavors — take this super-tasty chaat made with baby spinach. Despite being deep-fried, it’s a surprisingly light meal and I am only sorry I didn’t discover this recipe sooner.
Cook’s note: Place 3¼ cups water in a medium saucepan and bring to a boil over high heat. Turn off heat, add 1 cup (160g) tamarind pulp to the hot water, cover, and allow to sit for 1 hour. Using your hands or a spoon, press the mixture through a fine mesh sieve and discard the fibrous leftovers. Tamarind purée can be stored in an airtight container in the fridge for a week, or can be frozen for up to 3 months.