Ingredients:

• 1.5 kg – baby Potatoes
• 5 red chilies
• 5 Green chillies
• 5 Cloves of Garlic
• 1 tbsp – Saunf (aniseed)
• 1 tbsp – Khus Khus (poppy seeds)
• 1 tbsp – til ( sesame seeds)
• 1 tbsp – Jeera
• 6 Dates
• 4 Cloves
• 2″ piece Cinnamon
• 1 tbsp – Channa
• 1 tbsp – Peanuts
• 1/4 dry Coconut
• 1 Onion
• 1 Tomato
• 1/2 tsp – whole black pepper
• 2 tsp – thick Tamarind juice
• 1/2 cup – oil
• Salt to taste
• 10-15 Curry leaves

Method:

1. All spices to be ground fine including tomatoes, onions and coconut.
2. Heat oil, add curry leaves, ground spices and fry till blended.
3. Add potatoes and cook for 10 to 15 minutes or till done.
4. Garnish with chopped coriander. Serve with puris.

Recipe courtesy of Shilpa terrence