Ingredients:

1 tsp Sugar
4 Garlic pods
4 Curry leaves
tsp Asafoetida
1 tsp Cumin seeds
6 tbsps Vegetable Oil
2 tbsps Tomato puree
Salt according to taste
450 gms Small New Potatoes
4 tbsps Thick Tamariand juice
Fresh Coriander sprigs to garnish
25 gms Dried Red Chillies, Preferably Kashmiri


Method:
Boil the potatoes until they are fully cooked, ensuring they do not break. To test, insert a thin sharp knife into the potatoes. It should come out clean when the potatoes are fully cooked. Drain well.
Soak the chillies for 5 minutes in warm water. Drain and grind with the cumin seeds and garlic to a coarse paste using a pestle and mortar or food processor.
Heat the oil in a frying pan. Fry the paste, tamarind juice, tomato puree, curry leaves, salt, sugar and asafoetida until the oil separates. Add the potatoes. Reduce the heat, cover and simmer for about 5 minutes.
Garnish and serve.


Tip: To Prevent a clogged salt salt shaker keep 5-10 grains of rice inside the shaker.