Recipe: Sweet and Tangy Potatoes

Relish these yummilicious baby potatoes cooked in tamarind and jaggery.

Ingredients

• ½ kg baby potatoes, boiled and peeled
• 15 gm tamarind
• 15 gm jaggery
• 2 tbsp red chilli powder
• 1 tsp mustard seeds
• ¼ cup coriander leaves, chopped
• 1 cup water
• 2 tbsp oil
• Salt to taste

Method

• Boil tamarind and jaggery in ½ cup water for 5 to 6 minutes.
• Let it cool before grinding mixture in to a smooth pulp.
• Heat oil in a kadai. Add mustard seeds.
• When it starts to crackle, add tamarind and jaggery pulp. Mix well.
• Add chilli powder and salt. Let it simmer for 5 minutes.
• When the mixture thickens, add baby potatoes. Mix well. Cook for a few minutes.
• Garnish with coriander leaves. Mix and serve hot. 

Photograph: Reshma Aslam

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