Use Small New potatoes or dice potatoes into one inch cubes.
Fresh Coconut- grated
Tamarind paste
Red chili- Kashmiri and regular
Hing (Asofoetida)
Oil to temper.
Salt
The grated coconut, red chilies and tamarind paste may br ground to a pulp using a food processor.
Boil this paste.
Cook the potatoes until properly done (Boil or microwave)
Add the potatoes to the coconut chili tamarind paste
Heat 2 tablespoons of oil and add the asoefoetida(Only a pinch)
Let it heat for 2 minutes and add this hot oil to the potato curry.
Add salt and allow to simmer for a few minutes
Batata humman
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