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:

1. Peel and wash the potatoes.
2. Deep fry them in oil till golden brown. Keep aside.
3. In a bowl, mix ginger paste, fenugreek, mustard, oregano, onion seeds and asafoetida.
4. In a pan, heat a little oil and add the ginger paste mixture.
5. Saute for a minute or two.
6. Add coriander powder, red chilli powder, turmeric powder, cumin seed powder, nutmeg, both salts and 1/4 cup water.
7. Cover the pan and allow to cook for a minute.
8. Add fried potatoes and yogurt. Simmer until potatoes are done.
9. Add tamarind extract and sugar.
10. Garnish with chopped coriander.
11. Serve hot with parathas or pooris.

Recipe courtesy of Kiran