1 lb small potatoes, boiled and peeled
1 cup finely chopped onions
1 tsp tamarind paste dissolved in 1/4 cup of warm water
1 – 11/2 tbsp sambhar powder
1/2 chili powder – optional
1/2 tsp mustard seed
1/4 tsp asafoetida (hing)
6 -8 curry leaves
4 tbsp oil
Salt to taste
Coriander leaves(cilantro) – a small bunch – chopped – for Garnish
Heat oil in a wok or kadai.
Add the mustard seed, and let them splutter and pop. Next add the asafoetida and the curry leaves.Saute for 10 seconds.
Add the chopped onions and saute till they are translucent.
Next add the potatoes and salt to taste.
Let the potatoes cook on a medium flame till they are a pale golden brown.
Add the sambhar powder and chili powder( if using) and stir it thoroughly into the potatoes.
Next add the tamarind water and sir it thoroughly into the potatoes.
Raise the flame and keep stirring the potatoes till all the liquid has evaporated and the potatoes are coated with the sambhar powder and slightly brown.
Garnish with the coriander leaves (cilantro) and serve hot as a side with the main dish