Ingredients
Whole dry red chillies 8-10
Tamarind 1 lemon sized ball
Directions
1.
Peel the boiled potatoes and cut them into one inch sized cubes.Heat coconut oil in a kadai. Add onion in hot oil and sauté.
2.
Roast the whole red chillies and grind into a fine paste with tamarind.
3.
When the onions turn brown, add the ground paste and sauté. Add half a cup of water and mix.
4.
Add salt and potato cubes and mix. Once the water comes to a boil, reduce heat and simmer for four to five minutes or till you get a thick gravy.
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