Potato (Aloo) Curry with Tamerind Sauce (Aloo Pulusu)


Difficulty Rating 2 (Special ingredient needed) 

Potatoes, peeled and cubed – 2
Onion, diced fine – 1 medium
Tomatoes, diced fine – 2 medium
Tamarind, soaked in ½ cup water – about 2 tbsp.
Dry Red Chilies – 3
Curry leaves – 8
Garlic – 3 cloves
Mustard seeds – ½ tsp.
Fenugreek seeds – 5 (optional)
Asafoetida powder – ½ tsp. (optional)
Butter – 2 Tbsp (optional)
Oil
Salt to taste
Turmeric – 1 pinch
Chili powder
Coriander powder – 2 Tbsp.
Cumin powder – ½ tsp.
Curry leaf powder – ½ tsp. (optional)
Ground black pepper – ½ tsp.

1. Heat oil.  Add mustard seeds and fenugreek seeds and when they start to pop, add curry leaves, garlic and red chilies and fry for a few seconds.  Add the asafoetida powder and fry for just a little time.
2.  Add the onion and cook until they turn translucent.  Add the tomatoes until they break down (about 3-4 minutes).
3.  Add salt, turmeric, chili powder, coriander powder and cumin powder.  Mix well and fry for 2 minutes until the oil starts to rise to the top.
4.  Add the potatoes and mix well.
5.  Add the tamerind water and cover with a  lid and cook on medium heat until the potatoes are ½ done (about 10 minutes).
6.  Add the butter and lower the flate until the potaotes are completely cooked.
7.  Serve hot with rice.

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