Prep Time : 26-30 minutes
Cook time : 31-40 minutes
Serve : 4
Level Of Cooking : Medium
Baby potatoes boiled and peeled 30-35
Curry leaves 1 cup + 7 one-inch pieces
Oil 5 tablespoons
Red chilli powder 1 teaspoon
Salt to taste
Tomato 1 medium
Split skinless black gram (dhuli urad dal) 1 tablespoon
Fenugreek seeds (methi dana) 1 teaspoon
Asafoetida 1/4 teaspoon
Cumin seeds 1 teaspoon
Mustard seeds 1 teaspoon
Onion roughly chopped 1 medium
Dried red chillies 2
Ginger-garlic paste 1 tablespoon
Tamarind pulp 1 teaspoon
A few thin ginger strips for garnishing
A fresh coriander sprig for garnishing
Step 1: Heat 3 tbsps oil in a deep non-stick pan, add baby potatoes, red chilli powder and salt and toss well. Cover and cook for 5-7 minutes. Transfer in a bowl and set aside.
Step 2: Heat 1 tbsp oil in another non-stick pan, add 1 cup curry leaves and fry till crisp.
Step 3: Roughly chop tomato and place in a mixer jar, add fried curry leaves and grind to a smooth paste.
Step 4: Heat remaining oil in the same deep non-stick pan, add split black gram, fenugreek seeds, asafoetida, mustard seeds, remaining curry leaves and onion and saute for half a minute.
Step 5: Chop dried chilli.
Step 6: Add ginger-garlic paste to the pan and mix well. Add chopped dried red chilli and ground paste and mix well. Add fried potatoes and 1 cup water, salt and mix well. Cover and cook on medium heat for 10 minutes.
Step 7: Add tamarind pulp and mix well. Cover and continue to cook for 5-7 minutes.
Step 8: Transfer into a serving bowl and serve hot garnished with ginger strips and a fresh coriander sprig.