Ingredients:
Potato – 300 Gms, washed, peeled and cut into 1 to 1 and 1/2″ cubes,
Onion – 1 cut into small pieces,
Green chilli – 2,cut vertically into two,
Red chilli powder – 1 TSP,
Poppy seeds – 2 TSP,
Groundnuts – 1 Tablesp,
Fresh coconut gratings – 2 Tablesp,
Jeera – 1/4 TSP,
Dhania powder – 1 Tablesp,
Tamarind paste – 1 Tablesp,
Cloves, cardamom – 2 each,
Cinnamon – two 1/4″ bits ,
Chopped coriander – 1 Tablesp,
Haldi – 2 Pinches,
Salt,
Oil – 3 Tablesp,
Methodp:
1).Dry fry the ground nuts, poppy seeds, coconut gratings and jeera.Add 2 tablesp of water and grind them into a smooth paste .Keep it aside.( remove husk from ground nuts before grinding),
2).Heat oil in a thick bottomed pan,add cloves, cardamom,cinnamon, onion and chilli, fry till onion becomes soft.
3).Add potato pieces, salt and haldi along with little water.Keep it covered ad cook till the potato is little tender.
4).Mix tamarind paste with 250 ml of water and add it to the curry along with chilli powder and dhania powder.Let it cook under low heat till potato becomes soft.
5).Add the ground paste and cook for another two minutes till gravy thickens.Sprinkle chopped coriander and remove.Serve with rice preparations/ chapathi/ poori/ idli/ dosa.