Ingredients 1 lb Floury potatoes 1 T Tamarind pulp 1/4 c Water 2 t Brown sugar 1 1/2 T Ghee or oil 1/2 t Black mustard seeds 1/2 t Ground turmeric 1/2 t Cayenne or ground chili pdr 1 t Ground coriander 1 t Ground cumin 1 t Salt 2 Fresh green chilies, seeded And thinly
sliced 2 T Desiccated coconut
Method Peel and dice potatoes. Soak tamarind in hot
water for 5 minutes and then squeeze it firmly
to extract all the juice and strain the liquid
through a sieve. Dissolve the sugar in the
liquid. Heat the ghee or oil and fry the
mustard seeds until they pop. Add the turmeric,
cayenne or chili, coriander and cumin and fry
for about 1 minute on low. Add the potatoes and
toss for about a minute. Sprinkle with salt and
little water, (about 1/4 cup) cover tightly and
cook on a very low flame for about 15 minutes.
Add the tamarind juice, sliced chilies and
coconut and stir well. Cover and cook for about
10-15 minutes or until the potatoes are cooked
through. Serve hot with rice or chapatis.
