Ingredients:
• 20 – baby Potatoes
• 4 tbsp – Sugar
• 3 tbsp – Tamarind extract
• 2 tbsp – chopped green coriander
• oil for deep frying
• For the Gravy:
• 1/4 cup – oil
• 1/2 tsp – Fenugreek seeds
• 1 tsp – Oregano
• 1 pinch – Asafoetida
• 1/2 tsp – Nutmeg powder
• 2/3 cup – plain yogurt
• 1 tsp – Ginger paste
• 1 tsp – Mustard Seeds
• 1/4 tsp – Onion seeds
• 4 tbsp – coriander powder
• 1 tsp – Red Chilli powder
• 1/2 tsp – Turmeric powder
• 1/4 tsp – Cumin seed powder
• Rock Salt to taste
• Salt to taste
Method:
- Peel and wash the potatoes.
- Deep fry them in oil till golden brown. Keep aside.
- In a bowl, mix ginger paste, fenugreek, mustard, oregano, onion seeds and asafoetida.
- In a pan, heat a little oil and add the ginger paste mixture.
- Saute for a minute or two.
- Add coriander powder, red chilli powder, turmeric powder, cumin seed powder, nutmeg, both salts and 1/4 cup water.
- Cover the pan and allow to cook for a minute.
- Add fried potatoes and yogurt. Simmer until potatoes are done.
- Add tamarind extract and sugar.
- Garnish with chopped coriander.
- Serve hot with parathas or pooris.
Recipe courtesy of Kiran