Prep time : 30 minutes
Cooking time :20 minutes
Serves : 3
Cuisine : Andhra
3 medium size potatoes (boiled and cut into medium size pieces)
3 tbsp oil
1 tsp cumin seeds
1 tsp mustards
few curry leaves
1 big onion (cut into length wise)
1/2 tsp turmeric powder
1 tsp ginger garlic paste
2 tbsp tamarind extract (adjust)
1 small lemon size tamarind (soak in warm water and take out the thick extract)
1.5 tbsp red chilli powder
1/2 tsp methi powder
salt to taste
3 tbsp finely chopped coriander leaves for garnish
1. Heat oil in a thick bottom kadai, add cumin seeds and mustards, let them splutter. Add chopped onions and curry leaves, fry till light golden color on low heat.
2. Add turmeric powder and ginger garlic paste, saute for few seconds, add potato pieces, mix gently, covered, cook for 5 minutes on low heat. Add tamarind extract and 1 cup of water, red chilli powder, methi powder and salt, mix well, covered, cook till gravy becomes thicken on low heat.
3. Garnish with finely chopped coriander leaves and turn off the heat.
4. Goes very well with white rice and chapatis too.
Note: 1. If sour taste is more, just add small quantity of jaggery.
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