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Recipe: Sweet and Tangy Potatoes

By Reshma Aslam
July 21, 2015 12:52 IST
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Relish these yummilicious baby potatoes cooked in tamarind and jaggery.



  • ½ kg baby potatoes, boiled and peeled
  • 15 gm tamarind
  • 15 gm jaggery
  • 2 tbsp red chilli powder
  • 1 tsp mustard seeds
  • ¼ cup coriander leaves, chopped
  • 1 cup water
  • 2 tbsp oil
  • Salt to taste


  • Boil tamarind and jaggery in ½ cup water for 5 to 6 minutes.
  • Let it cool before grinding mixture in to a smooth pulp.
  • Heat oil in a kadai. Add mustard seeds.
  • When it starts to crackle, add tamarind and jaggery pulp. Mix well.
  • Add chilli powder and salt. Let it simmer for 5 minutes.
  • When the mixture thickens, add baby potatoes. Mix well. Cook for a few minutes.
  • Garnish with coriander leaves. Mix and serve hot. 

Photograph: Reshma Aslam


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Reshma Aslam