Baby Potatoes in Curry Leaf Curry

Ingredients 

• 30-35 baby potatoes, boiled and peeled
• 10-12 + 1 cup curry leaves
• 5 tablespoons oil
• 1 teaspoon red chilli powder
• Salt to taste
• 1 medium tomato
• 1 teaspoon split skinless black gram (dhuli urad dal)
• 1/2 teaspoon fenugreek seeds (methi dan)
• 1/4 teaspoon asafoetida (hing)
• 1 teaspoon mustard seeds
• 1 medium onion, roughly chopped
• 2 dried red chillies
• 1 tablespoon ginger-garlic paste
• 1 teaspoon tamarind pulp
• A few thin ginger strips for garnish
• Fresh coriander sprig for garnish

Method

1. Heat 3 tablespoons oil in a deep non-stick pan, add baby potatoes, red chilli powder and salt and mix well. Saute for 5-7 minutes or till a crust forms on the potatoes and their colour turns golden. Transfer into a bowl and set aside.
2. Heat 1 tablespoon oil in another non-stick pan, add 1 cup curry leaves and fry till crisp.
3. Roughly chop tomato and place in a mixer jar, add fried curry leaves and grind to a coarse paste.
4. Heat remaining oil in the same deep non-stick pan, add split black gram, fenugreek seeds, asafoetida, mustard seeds, remaining curry leaves and let mustard splutter. Add onion and sauté till it turns a light golden.
5. Chop dried red chillies.
6. Add ginger-garlic paste to the pan, mix well and saute for 1 minute. Add dried red chillies, ground paste and mix well and saute till oil begins to separate.
7. Add fried potatoes, 1 cup water and salt and mix well. Cover and cook on medium heat for 10 minutes.
8. Add tamarind pulp and mix well. Cover and continue to cook for 5-7 minutes.
9. Transfer into a serving bowl and serve hot garnished with ginger strips and a fresh coriander sprig.