Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 1/2 tb Tamarind paste
2 c Water
8 sm Boiling potatoes
1/4 c Corn oil
1 md Onion; thinly sliced
2 ts Minced fresh ginger
4 Garlic cloves; minced
1/2 ts Dried red pepper flakes
1/2 ts Ground turmeric
1/2 ts Ground cardamom
1/2 ts Ground fennel
1/2 ts Cinnamon
1/4 ts Freshly ground pepper
Salt

Dissolve tamarind paste in 1 cup water. Let stand 30 minutes. Strain.

Boil potatoes until just tender. Cool completely, then peel. Using
wooden skewer, pierce each potato in
4 places.

Heat oil in heavy large skillet over medium heat. Add onion and cook
until crisp and lightly browned, stirring frequently, about 10
minutes. Remove from skillet. Add potatoes and brown well on all
sides. Remove from skillet. Pour off all but 1 tablespoon oil from
skillet. Add ginger and garlic and stir 1 minute. Stir in pepper
flakes and turmeric. Blend in 2 tablespoons water. Mix in onion. Add
potatoes, tamarind liquid and remaining 14 tablespoons water. Stir in
cardamom, fennel, cinnamon and pepper. Cover and simmer until sauce
has thickened slightly, about
15 minutes. Season with salt.

* Source: Bon Appetit - April 1986 * Typed for you by Karen Mintzias

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