It was time to cull the leftovers, so the chick pea curry, the roasted potatoes (with remaining steak sauce,) half an onion, half a tomato, and some herbs all cooked together for a bit while I rolled out some more masa. This filling went in some admittedly funky samosas, but with oil, salt, and cumin seeds dribbled on them they crisped up really nicely in the oven. To accompany them, more slaw (there’s still some left) and two sauces: yogurt and lime pickle and tamarind with rice vinegar and a little water. Sweet, sour, spicy, crunchy, and savory all mixed together with a Vincent Vin Gris rosé of pinot by Saintsbury.
