in this favourite potato dish from the state of karnataka the combination of chili and tamarind awakens the taste buds immediately. chunks of sweet potatoes can be used as an alternative to the new potatoes.
POTATOES IN CHILI TAMARIND SAUCE
1lb small new potatoes, washed & dried
1oz whole dried red chilies, preferably kashmiri
1 1/2t cumin seeds
4 garlic cloves
6T vegetable oil
4T thick tamarind juice
2T tomato paste
4 curry leaves
cilantro sprigs & lemon wedges to garnish
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 and cool the potatoes in iced water to prevent further cooking.
soak the chilies for 5 minutes in warm water. drain and grind with the cumin seeds and garlic to a coarse paste either using a mortar & pestle or food processor.
heat the oil and fry the paste, tamarind juice, tomato paste, curry leaves, salt, sugar & asafoetida until the oil separates from the spice paste. add the potatoes. reduce the heat, cover and simmer for 5 minutes. garnish and serve.