INGREDIENTS
Spicy Baby Potatoes
Servings - 2 - 3
INGREDIENTS
Cumin - 1 teaspoon
Coriander seeds - 2 teaspoons
Dry red chili - 3
Black peppercorns - 5
Oil - 2 tablespoons
Mustard seeds - 1 teaspoon
Cumin - 1 teaspoon
White lentils - 1 teaspoon
Curry leaves - 7
Dry red chili - 5
Turmeric - 1/2 teaspoon
Boiled baby potatoes - 310 grams
Red chili - 1 teaspoon
Coriander powder - 1/2 teaspoon
Salt - 1 teaspoon
Tamarind pulp - 70 grams
Coriander - for garnishing
PREPARATION
1. Take a pan, add 1 teaspoon cumin, 2 teaspoons coriander seeds, 3 dry red chili, 5 black peppercorns and dry roast till golden brown.
2. Transfer this mixture into a blender and blend it into a fine powder. Keep aside.
3. Heat 2 tablespoons oil in a pan, add 1 teaspoon mustard seeds, 1 teaspoon cumin, 1 teaspoon white lentils, 7 curry leaves, 5 dry red chili and saute for 2 - 3 minutes.
4. Add 1/2 teaspoon turmeric and stir well.
5. Then, add 310 grams boiled baby potatoes and mix it well. Cook for 3 - 5 minutes.
6. Add 1 teaspoon red chili, 1/2 teaspoon coriander powder, 1 teaspoon salt and mix it well.
7. Now, add 70 grams tamarind pulp and mix it again.
8. Then, add the blended mixture in it and mix it well. Cook for 2 - 3 minutes.
9. Garnish with coriander.
10. Serve.