Prep Time: 10-15 mins I Cooking Time: 20-25 mins I Serving: 3-4
Ingredients :-
½ kg/1.1 lb Baby Potatoes (boiled & peeled)
4 tbsp/60 ml. Veg Oil
1 tsp Brown Mustard Seeds
1-2 small Fresh Curry Leaf Sprigs (washed)
3-4 Red Chillies (whole & dried)
3 Onion, med sized (finely chopped)
200g Freshly Grated Coconut
1 large Tomato (thinly sliced)
1.5 tsp Red Chilli Powder
1 tsp Turmeric Powder
½ tsp Black Pepper Powder
1 tsp Coriander Powder
½ tbsp Sambar Powder(store bought)
Salt to taste
¼ cup/60ml Water
1 tbsp Tamarind Pulp (small-size tamarind ball soaked in 2 tbsp of water, squeeze and strain)
Method :-
In a large bowl take the boiled baby potatoes and peel off the skin and set aside (covered) for later use
Heat oil in a vessel/pan. Add mustard seeds + curry leaves + whole red chillies to the pan and stir for 1-2 mins on low-medium flame till starts spluttering
Add chopped onions to the pan and sauté for 3-4 minutes on low-medium flame till translucent
Next add freshly grated coconut to the pan. Mix well and sauté for 7-8 minutes on low-medium flame till coconut colour changes to light golden brown
Add sliced tomato to the pan mix well and stir for 3-4 mins on low medium flame
Next add red chilli powder + turmeric powder + black pepper powder + coriander powder + sambar powder + salt to the pan. Mix all the spice powders well with the masala and keep stirring for next 4-5 minutes on low medium flame until oil separates
Add water to the pan and stir for another 2-3 mins
Add boiled potatoes to the pan and mix gently
Add tamarind pulp to the pan and mix well. Cook for 3-4 mins on low-medium flame and switch off the gas
Time to Taste :)
Serve hot with dal/ rice/ khichdi/ salad/ chutney etc.
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