Ingredients
| Quantity | Measure | Ingredients |
| 4 | Nos | Chillies, Green |
| 1 | Teaspoon | Chilly Powder, Red |
| 2 | Tablespoon | Cooking Oil |
| 0 | Few | Coriander Leaves (Kothmeer) |
| 6 | Flakes | Garlic |
| 1 | Inch | Ginger |
| 1 | Teaspoon | Mustard Seed |
| 2 | Medium | Onions |
| 6 | Medium | Potatoes |
| 1 | Salt-Spoon | Salt |
| 1 | Ball | Tamarind |
| 2 | Medium | Tomatoes |
Method
Boil potatoes, peel the skin, and cut them into pieces.
Prepare the minced masala.
Slice the onions.
In a small cup, put a little water, and soak the tamarind, and when it has turned soft, crush the pulp, and extract all the pulp of the tamarind, and throw away the unusable fibers. Mix the chilly powder and blend.
In a dekshi, or cooking vessel pour the cooking oil, and place it on a lighted stove, and when the oil is hot, (if you sprinkle a drop of water, it will start to splutter, when it stops, it means, that the oil is sufficiently hot)., fry the onions, till they turn brown.
Add the minced masala, and fry, till they change colour. Add the tamarind paste with chilly powder mixed, and fry it, and then add the potatoes, and blend with a little salt to taste, and simmer. Add a little water, for it to blend, but keep it sufficiently dry.
Alternately, you may pare the raw potatoes, cut them in cubes, and boil in this masala, with a little hot water added, till they cook. The water should be just one inch higher than the potatoes. As it boils, the water will be absorbed. You must add a little more water, and stir it, and watch that the potatoes do not get burnt.
Garnish with the leaves of the Coriander.
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