I made this dish yesterday and it didn’t turn out quite as expected. The reason being that I added too many chillies and then tried in vain to balance the heat out with an awful lot of tamarind paste. It would have tasted wonderful had I been careful with the measures for the chilli and tamarind paste.
Here’s the recipe, taken from a book called 150 curries by Mridula Bajlekar
450g new potaotes/chunks of sweet potatoes
25g whole dried red chillies
11/2 tsp cumin seeds
4 garlic cloves
6 tbsp oil
4 tbsp thick tamarind pulp
2 tbsp tomato puree
4 curry leaves
1 tsp granulated sugar/Jaggery
1/4 tsp asafoetida
Coriander sprigs and lemon wedges to garnish
- Boil potatoes until they are fully cooked, ensuring they do not break. Drain and cool the potatoes in iced water to prevent further cooking
- Soak chillies in warm water for 5 minutes. Drain and grind with the cumin seeds and garlic to a coarse paste either using a pestle and mortar or in a food processor
- Heat the oil and fy the paste, tamarind pulp, tomato puree, curry leaves, salt, sugar, asafoetida until oil separates from the spice paste. Add the potatoes, reduce the heat and simmer for 5 minutes. Garnish and serve.