August 27, 2013

Baby Potato sweet and sour curry

Baby potatoes - 250 gms
Onions - 2
Tamarind - lemon size
Green chillies - 2-3
Turmeric - 1/2 tsp
Red chilli powder - 1 tsp
Coriander powder - 1 tsp
Jaggery -  small piece (optional)
Salt to taste
Red chilli - 1
Garlic cloves - 4(crushed)
Fenugreek seeds - 1/2 tsp
Mustard seeds - 1/4 tsp
Cumin seeds - 1/4 tsp
Curry leaves - few
Oil - 2 tbsp
Coriander leaves - 1 tbsp (chopped)


  • Boil and peel potatoes. Prick the potatoes with fork or needle. Finely chop onions and green chillies.
  • Soak tamarind in hot water for 10 minutes then extract juice from it.
  • Heat oil in kadai, add red chilli, garlic, fenugreek seeds, mustard and cumin seeds, curry leaves. Fry till mustard crackles.
  • Add chopped onion, green chillies and saute till onions are transparent.
  • Add potatoes, salt, turmeric, chilli powder, coriander powder and mix well. Fry for 5 minutes in low flame.
  • Now add tamarind juice and jaggery. Cook till gravy becomes little thick.
  • Lastly add coriander leaves.
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