Spicy, salty, tangy - these delicious baby potatoes are a delight to have with simple rice & dal or chapathis for your weekday meal or even a party. Served as party starters or as a side to pulaos, this one will be a hit for sure!
Baby Potatoes, Potato
Author: Shireen Sequeira
1/2kgbaby potatoeswith skin on
2tablespoonsIndian pickle (achar of your choice (one with some gravy in it)
1/4teaspoonred chilli powderif required
1tablespoonsthick tamarind juice
1/4teaspoonof chaat masala powderif required
saltonly if necessary
Thoroughly clean the baby potatoes. Do not peel them. Set aside.
Bring a pot of water to a boil, add some salt and toss in the potatoes and boil them till they are tender but not mushy. Depending on the size of the potatoes it should take 7-10 minutes. Drain and keep aside
In a wide based wok/kadai heat the oil till it smokes (this is an important step as it helps tone down the sharp flavour). Reduce the heat and add the mustard seeds. When they stop spluttering, add the cumin seeds.
Add the 2 tablespoons of the pickle along with some of its gravy. Reduce the heat to prevent burning. Add the boiled potatoes and the chilli powder if required. Toss in the turmeric powder and the tamarind juice. Sprinkle the chaat masala if desired
Add the chopped coriander and cook till the potatoes absorb the flavours and the mixture looks dryish. There is no need of adding salt as the pickle has salt so sprinkle some only if necessary