Ingredients
The following ingredients have 4 Servings
- 1 pound baby potatoes ((these were about 1 1/2 centimeters in diameter. Can also use diced yukon gold or other waxy white potatoes))
- 1- inch ball tamarind
- 1 tbsp jaggery ((grated. This is an unrefined Indian sugar. You can buy golden lumps of these at any Indian grocery store))
- 1 tsp mustard seeds
- 10 curry leaves ((optional))
- A pinch asafetida ((hing))
- 2 dry red chili peppers
- 1 tbsp coriander seeds
- 1 tsp cumin seeds ((roasted))
- 1/2 tsp turmeric
- Salt to taste
- Oil to spray the pan
Instruction
- Powder the red chillies, coriander and cumin seeds and set aside.
- Spray oil in a pan and add the asafetida and the mustard seeds. When the seeds sputter, add the powdered spices and stir well, for about 30 seconds.
- Add the tamarind pulp, jaggery, and 2 cups of water.
- When the sauce comes to a boil, add the potatoes. Return the mixture to a boil, slap on a lid, and let the sauce simmer for another 10 minutes or until the potatoes are cooked through.
- I like to take a potato masher and mash some of the potatoes at the end, leaving the rest whole. This gives the sauce some body.
- Garnish with fresh coriander leaves, if desired.
- Serve hot with rice and dal or some rotis.