Potatoes in a hot red sauce (Lai Batata)
This recipe is not for the faint-hearted - it has lots of big flavours from the chillies and the tamarind.
Instructions
- Boil the potatoes whole (there is no need to peel them).
- Soak dried chillies in enough just-boiled water to cover. Once plump, drain.
- Dry fry the cumin and mustard seeds until fragrant.
- Grind the seeds with the garlic cloves in a pestle and mortar. Add the chillies and the vegetable oil, and grind together to form a paste (you can also use a stick blender). Add the tomato purée, tamarind, curry leaves and asafoetida and mix well.
- Fry the resulting paste until the oil separates.
- Add the boiled potatoes and simmer for 5 minutes.
- Adjust seasoning to taste and serve with chapatis or paratha.