One more of my Ma's special dishes..Knowing my love for potatoes, its a surprise I haven't made this in a really long time...
I had some friends over for lunch and decided to make this...It was a real hit, they even packed the remaining for their dinner !! If you like it with a little more gravy to have with rotis, you can add curd to the masala..My aunt makes it like that and its called 'jumping potatoes' !!
Peeling garlic isn't really one of my favourite things to do..I used to buy peeled garlic from the stores earlier, but ever since one of the vegetable vendors here told me that they rub kerosene on the garlic to make it easier to peel, I have stopped buying them...Do check with your stores before you pick up peeled garlic...
And let me also mention here that the 12 cloves of garlic I used in this dish are the regular Indian sized garlic cloves. I had to mention this since the garlic I've seen in the US is about 3-4 times the size of the ones here !!
You can make these as spicy as you like. I have used my stock of Byadgi chillies from Bangalore, which give a lovely red colour, but aren't that spicy..
What you need -
15-20 baby potatoes
10-12 cloves of peeled garlic
15-20 red chillies (use as per your preferred spice level)
small ball of tamarind / 2 tsp tamarind paste
salt to taste
3-4 tbsp oil
What you do with it -
Boil the baby potatoes in a pot of hot salted water
Peel and set aside
Grind the peeled garlic, tamarind and red chillies into a smooth paste, without adding water
Add salt and grind once more
Apply this paste on the potatoes and keep aside for 10-15 mins
Heat half the oil in a heavy bottom pan and then put the potatoes in it
Stir occasionally and fry on a low heat, adding the remaining oil, as required, for about 20 mins or till the ground paste has blended well with the potatoes and there is no raw smell
Serve hot with rotis or dal and rice