Boil 2 medium potatoes cut in large chunks, in salted water, till cooked through but still retain the hard shape. Do not over boil to a mush.
1
In a pot add 3 tablespoon oil, 1/2 teaspoon cumin, 5 round button chillies, 4-5 curry leaves. Once sizzled add boiled potatoes.
2
Add the dry spices, tomato paste and tamarind paste.
3
Mix everything throughly and add 1/4 teaspoon sugar to balance the sour flavors.
4
Sprinkle fresh coriander and serve hot with crunchy papri πŸ’«
5
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