Aambat batata (tangy potato curry)

Sunday is a typical fish day. As I don't eat fish, I made fast, easy and tasty 'aambat batata' which I can eat with chapati as well as rice. Other menu was fried prawns and curry of Ladyfish (muDdushya)

Ingredients
1potato (wash,peel off the skin and cut into medium pieces)
salt and jaggery to taste

To be ground in paste
2-3 tsp of freshly grated coconut
2-3 peppercorns
1 tsp of tamarind pulp

Tempering
1 tsp oil
1/2 tsp mustard seeds
1/4 tsp asafoetida
1/4 tsp fenugreek seeds(methi seeds)
4-5 curry leaves
1/2 tsp turmeric powder
1/2 -1 tsp red chili powder(as per taste)

Method

• Wash the potato and peel of the skin. Cut into half length-wise and again into half length-wise to make 4 pieces. If the potato is bigger in size then cut those 4 width-wise to make 8.
• Heat oil in a pan. Add mustard seeds, as they sputter add asafoetida and fenugreek seeds. When fenugreek seeds turn light  brown  add curry leaves and other tempering ingredients.Add cut potatoes and 1/2 -1 cup water. Let the mixture boil on medium flame.
• Grind coconut,peppercorns and tamarind with little water in a smooth paste.
• Check with knife if the potatoes are done.
• Mix the ground paste in it. Stir well.  Add water to get the desired consistency. Lower the flame. Cook for 1-2 minutes.
• Add salt and jaggery. Mix well.
• Take off the heat.
• Serve with steamed rice.