Tandoor Aloo And Shakarndi Salad

Ingredients :4 Potatoes (medium), 4 sweet potatoes (medium), 1 head Lettuce, 1/2 head Radish, 60 gm Alfalfa, 8 Endive Leaves, 16 Orange Segments, To grease baking tray, Cooking oil, 2 tbsp Coriander, 15 Mint leaves, 2 tsp. onion, 4 Flake garlic, 1 red pepper, 1 cucumber (small), 2 tsp. Cumin seeds, 60 gm Tamarind pulp, 250 gm Tomato puree, 2 Black cardamom, 1 tsp. Black cardamom, 1tsp. Black rock salt powder, 1 tsp Dried mango powder, 1 tsp black pepper powder, (fresh & coarsely ground), 1/2 tsp Ginger powder.

Method :
Wash potato and sprinkle salt. Roast in moderately hot tandoor until cooked. Remove, cool, peel, cut into 1/4" thick roundels and refrigerate. Remove outer layer of lettuce and radish. Wash, tear and reserve in iced water. Reserve alfalfa in iced water. Uncurl endives.

Carefully remove skin and pits from orange segments. Finely chop coriander, mint, onions and garlic. Deseed and dice red pepper and cucumber. Broil cumin seeds on griddle over medium heat until seeds emit aroma. Remove and cool. Put tamarind pulp in saucepan. Add 1 cup water and bring to boil. Reduce heat and simmer, Stirring constantly, until reduce by 1/2. Add tomato puree, bring to boil, reduce heat. Add black cardamom, rock salt, dried mango powder, pepper and ginger powder, stir and reduce. Remove, fine strain into saucepan and cool. Now add remaining ingredients, except cumin seeds. Mix well. Put potatoes, sweet potatoes, salad vegetables and orange segments in salad bowl. Pour dressing and toss. Sprinkle cumin seeds serve.