Name: Spicy Potatoes recipe by Tasneem Rajkotwala at BetterButter
Cook time: 20 min
Total time: 20 min
Yield: 4
Ingredients: Baby Potatoes – 6 boiled and quartered.; Tamarind Pulp – 2 tsp; Red Chilli Powder – 2 tsp; Whole Red Chilies- 2 nos.; Cumin Seeds – 2 tsp; Shredded Coconut – 2 tbsp; Garlic – 8 to 10 cloves peeled; Curry Leaves – 10 to 12; Cooking Oil – 2 tbsp; Salt to taste; Fresh Coriander – 1/4 cup washed and chopped.

Ingredients Serving: 4

Baby Potatoes – 6 boiled and quartered.
Tamarind Pulp – 2 tsp
Red Chilli Powder – 2 tsp
Whole Red Chilies- 2 nos.
Cumin Seeds – 2 tsp
Shredded Coconut – 2 tbsp
Garlic – 8 to 10 cloves peeled
Curry Leaves – 10 to 12
Cooking Oil – 2 tbsp
Salt to taste
Fresh Coriander – 1/4 cup washed and chopped.

Instructions

Boil the potatoes and peel them. Keep aside.
Grind together coconut, red chilies, red chili powder, cumin seeds, tamarind pulp and garlic to a very fine paste, adding little water if necessary.
Heat oil in a wok and add curry leaves. Let them splutter and add the ground paste. Cook for 2 mins till the oil start leaving from the sides. Add salt and mix.
Carefully stir in the potatoes and coat them with the spices. Cover and cook on a low heat for about 2-3 minutes.
Serve hot in a dish garnished with coriander.

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