Khatte Aloo (Tangy Potatoes)

Potatoes are my favorite and you will find very few people who don't like it. That makes this dish a perfect dish for a crowd. Its simple and tastes yum. It is also a Jain dish - no onions and garlic, perfect when my in-laws visit.

Ingredients: 

2 pounds baby potatoes (or halved potatoes)

2 tomatoes

2-3 green chilies

1 inch knob of ginger

1 tablespoon oil 

1/2 teaspoon jeera (cumin seeds)

1/4 teaspoon raee (mustard seeds)
5-6 curry leaves

1/4 teaspoon tamarind concentrate or 1 tablespoon tamarind paste

1 teaspoon dhania jeera powder (cumin - coriander)

Pinch turmeric

Salt

Coriander leaves

Boil the potatoes and peel them. Make a puree with the tomatoes, chilies and ginger. In a large pan, heat the oil and add the add the jeera and raee. When they start to crackle, add the curry leaves along with the tomato puree, tamarind and the spices. Cook till the oil separates. Add the potatoes and salt, cover and cook for another five minutes. Add the coriander leaves and serve hot with rotis or parathas.