Ingredients:
Potato – 200 gms, ( washed, peeled,cut into 1/2 to 3/4 inch cubes and immersed in water.Keep them aside ,
Tender tamarind leaves – 30 gms, picked, washed and water drained, Gently rub the leaves between both the palms to make it into a course powder,Keep it aside,
Onion – 2 medium,cut into small pieces,
Green chilli 2, chopped into pieces,
Red chilli powder – 1/2 tsp,
Haldi – 2 pinch,
Mustard seeds – 1/8 tsp,
Salt,
Oil – 2 to 3 tablesp,
Jeera – 1/4 tsp,
Dhania powder – 2 tsp,
Jeera powder – 2 pinch,
Peeled and crushed garlic cloves – 3,
Curry leaves – few,
Method:
1).Heat kadai with oil, add mustard seeds, jeera, curry leaves ,fry till mustard crackles. Add chilli, onion, garlic and fry till onion becomes soft.
2).Add haldi, dhania powder, jeera powder, chilli powder and cook for a minute.
3).Add potato pieces, salt, along with 150 ml of water. Stir well, cover and cook the curry under low flame till potato becomes almost soft.
4).Now add the mashed tender tamarind leaves , stir well, cover, cook under low flame till the gravy becomes a little thick and potato has blended well with greens. Remove from flame and serve this delicious , tangy curry with hot plain rice with a tsp of desi ghee.
Tip:
a).You can add little water if you want the gravy to be a little thinner.
b).You can go through my recipe list for recipes with chintha chiguru / tender tamarind leaves.