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.