Ingredients:

• 15 baby Potatoes (scraped clean and washed)
• 1 tsp – chilli powder
• 1/2 tsp each – coriander powder and Mango powder
• 3/4 tsp each sugar, sambar powder or Garam Masala
• salt to taste
• 1/4 tsp – Turmeric powder
• 1 pinch asafetida
• 1 tsp – Ginger and Garlic (grated)
• 1 to 1.5 tbsp – oil
• 2 tbsp – Curd
• 1 tsp – mustard
• 1 tsp – Cumin seeds

Method:

1. Do not peel the potatoes. Once scrubbed clean under running water, clean with a kitchen towel.
2. Make vertical slits (in a X shape) down one side of the potato.
3. Mix all the dry ingredients. Press mixture into the slits.
4. Pressure cook for 1 whistle.
5. Heat oil in a kadai, add the mustard and cumin seeds.
6. Let them and then add the ginger-garlic and potatoes, curd, chopped coriander and any leftover masala.
7. Cover and cook for 5 mins. Remove before the masala becomes too dry.

Recipe courtesy of Sify Bawarchi