Instructions

Boil, peel and cut the potatoes in cubes
Wash and boil red chilies in half a cup of water and blend with garlic and cumin
Heat cooking Oil in a pan, pop green chilli and curry leaves in it. Add blended spices and stir well afterwards.
When aroma comes, add potatoes, capsicum and carrot and mix well, add salt and tamarind pulp.
Cover and let it simmer on low heat for 3 – 4 minutes or until veggies are soft.
Cut pita bread in halves and fill with vegetable mixture. Serve warm.