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Ingredients :
500 g floury potatoes
1
tablespoon tamarind pulp
1/4 cup hot water
2
teaspoons brown sugar
2 tablespoons ghee
1/2 teaspoon black mustard seeds
1/2 teaspoon turmeric, ground
1 teaspoon chili powder
1
teaspoon cilantro, ground
1
teaspoon cumin, ground
2
fresh green chilies, seeded and sliced
2
tablespoons desiccated coconut
Salt to taste
Method :
Wash, peel and dice the potatoes. Soak the
tamarind in hot water for about 10 minutes. Then squeeze to extract all
the juice and strain the liquid through a fine strainer to remove the
fibers and seeds. Dissolve the sugar in the tamarind liquid. Heat a pan
with ghee and fry the mustard until the seeds pop. Add the turmeric, chili, coriander and
cumin and fry on low heat for 1 minute. Add potatoes and toss for a minute longer. Sprinkle with salt and a little water,
about quarter cup. Cover tightly and cook on very low heat
for 15 minutes. Add tamarind juice, sliced chilies and
desiccated coconut and stir. Cover and cook for a further 5-10 minutes
or until potatoes are done. Serve while still hot with white rice.
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