|Floury potatoes||1 Pound|
|Tamarind pulp||1 Tablespoon|
|Water||1⁄4 Cup (4 tbs)|
|Brown sugar||2 Teaspoon|
|Ghee/Oil||1 1⁄2 Tablespoon|
|Black mustard seeds||1⁄2 Teaspoon|
|Ground turmeric||1⁄2 Teaspoon|
|Cayenne powder/Ground chili powder||1⁄2 Teaspoon|
|Ground coriander||1 Teaspoon|
|Ground cumin||1 Teaspoon|
|Fresh green chilies||2 , seeded and thinly sliced|
|Desiccated coconut powder||2 Tablespoon|
Peel and chop potatoes to equal square pieces.
Soak tamarind in hot water for 5 minutes.
Squeeze and take out all the juice.
Strain the juice through a filter.
Add brown sugar in the liquid.
Heat oil and saute the mustard seeds till they pop.
Add and fry turmeric, cayenne or chilli, coriander and cumin powders for about 1 minute on low heat.
Add and toss the potatoes for about a minute.
Season with salt and add 1/4 cup water, cover the pan and cook for about 15 minutes on a low flame.
Put in the tamarind juice, sliced chillies and coconut and stir.
Now cover the potatoes and cook for about 10-15 minutes.