Halwai December 6, 2018


• 1 pound – tiny baby potatoes, about 1.5 centimetres in diameter
• 1-inch diameter ball – Tamarind (soak in 1 cup water for about 15-30 minutes, crush the Tamarind pulp with your fingers before straining, discard the solids and set the pulp aside)
• 1 tbsp – jaggery, grated
• 1 tsp – Mustard Seeds
• 10 – Curry leaves (optional)
• A pinch of Asafoetida (hing)
• 2 – dry Red Chillies
• 1 tbsp – Coriander seeds
• 1 tsp – roasted Cumin seeds
• 1/2 tsp – Turmeric
• Salt to taste
• Oil to spray the pan


  1. Powder the red chillies, coriander and cumin seeds and set aside.
  2. Spray oil in a pan and add the asafoetida and the mustard seeds. When the seeds sputter, add the powdered spices and stir well for about 30 seconds.
  3. Add the tamarind pulp, jaggery and 2 cups of water.
  4. 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.
  5. You can take a potato masher and mash some of the potatoes at the end, leaving the rest whole. This gives the sauce some body.
  6. Garnish with fresh coriander leaves, if desired.