Gujarati Potato Curry sans onion and garlic

Have a bagful of potatoes that are beginning to sprout eyes ? Then try this curry Gujarati style; in this the versatile tuber goes through a simple and yummy transformation and is a treat to the taste buds. The curry tasted delightful with roti or/and puri (Indian Flat Bread) and was a great accompaniment to the rice too. 

Initially, I was apprehensive about the recipe as generally people from Gujarat like to add sugar to their curries. However my apprehension was laid to rest as the curry is a mixed bag of flavours- slightly hot, aptly tangy and minimally sweet the curry is a mixed bag of flavours. Have I said that already ?OK- the point is it is finger lickin' good ! 

And did I say that the curry also has some coconut to boot...

So what are you waiting for ? Go make the curry ! Besides one can never go wrong with potatoes right ?

What's in it :- {Adapted from Royal Indian Cookery}
(Serves:4; Prep Time : 10 mins,Cooking Time : 25-30 mins)

• Tamarind Paste - 1 tbsp
• Hot water - 1/2 cup
• Palm Sugar - 1 tbsp
• Potatoes - 1/2 kg
• Oil - 3 to 4 tbsp
• Mustard Seeds - 1 tsp
• Turmeric Powder - 1 tsp
• Red Chilli Powder - 1 tsp
• Coriander Seeds - 2 tsp
• Salt - to taste
• Green Chilli - 1
• Desiccated Coconut - 2 tbsp

Garnish:-

• Coriander leaves/Desiccated Coconut

Here's How :-

Mix the tamarind paste in hot water. Add palm sugar to it and set aside.Cube the potatoes. Heat the oil in a pan/wok and let the mustard seeds crackle. Tip in the cubed potatoes and fry for a few minutes stirring.

Add all the remaining spices and salt to taste. Stir to mix, cover and cook over a gentle  heat for 15 minutes stirring every once in a while.

Add the finely chopped green chilli along with the tamarind water and coconut. Cover and cook until the potatoes are tender. Serve hot with rotis/puri/chapati/phulkas/rice.

CHEF NOTES :-

• The original recipe had brown sugar; I used Palm sugar. If you do not have both, then white sugar may be used

E.N.J.O.Y !