Initially, I was apprehensive about the recipe as generally people from Gujarat like to add sugar to their curries. However my apprehension was laid to rest as the curry is a mixed bag of flavours- slightly hot, aptly tangy and minimally sweet the curry is a mixed bag of flavours. Have I said that already ?OK- the point is it is finger lickin’ good ! 

And did I say that the curry also has some coconut to boot…

So what are you waiting for ? Go make the curry ! Besides one can never go wrong with potatoes right ?

• Tamarind Paste – 1 tbsp
• Hot water – 1/2 cup
• Palm Sugar – 1 tbsp
• Potatoes – 1/2 kg
• Oil – 3 to 4 tbsp
• Mustard Seeds – 1 tsp
• Turmeric Powder – 1 tsp
• Red Chilli Powder – 1 tsp
• Coriander Seeds – 2 tsp
• Salt – to taste
• Green Chilli – 1
• Desiccated Coconut – 2 tbsp

• Coriander leaves/Desiccated Coconut

Here’s How :-

Add all the remaining spices and salt to taste. Stir to mix, cover and cook over a gentle  heat for 15 minutes stirring every once in a while.


Add the finely chopped green chilli along with the tamarind water and coconut. Cover and cook until the potatoes are tender. Serve hot with rotis/puri/chapati/phulkas/rice.


CHEF NOTES :-

• The original recipe had brown sugar; I used Palm sugar. If you do not have both, then white sugar may be used

E.N.J.O.Y !