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.