It’s food time today. I like to cook – the more exotic and different the better! But at the same time, I am incapable of following a recipe exactly as it is written in a book or website – I have to make some changes to it (itchy fingers I guess)!

I used to make a sweet- sour potato curry long time ago, but didn’t exactly remember the ingredients needed or the way to make it. So I decided to turn to my trusty Internet. While surfing I found an Afghani recipe somewhat similar to what I was looking for and as usual meddled with it to make it all mine. The end result was tasty, albeit a bit sour for my taste. The next time I make this, I’ll go a bit more easy on the tamarind. Unfortunately I do not have a photograph for this as it was all eaten up before I thought of blogging about it, but here’s the recipe:

Ingredients:
6 medium sized potatoes, peeled and diced
2 medium sized onions, finely chopped
1 inch piece ginger, peeled and finely chopped
A small piece of jaggary
A small piece of tamarind, (about the size of a marble) soaked in water for 20 minutes and extracted
Salt to taste
1 tsp red chili powder
1 tsp coriander powder
1 tsp cumin powder
2 tsp oil (I used an olive-canola blend)
1 tsp cumin seeds
A pinch of turmeric

Heat oil and when it is hot enough, put the cumin seeds in it. When the seeds start sputtering, add in the turmeric powder and stir for a few seconds.

Now add the onions and stir till it becomes slightly translucent. Then put in the Ginger pieces and stir for a few seconds. Now add the potato pieces, chili powder, coriander powder and cumin powder. Stir well and cover, stirring occasionally.

When the potato is about three quarters cooked, add in the tamarind extract, salt and jaggary. Cook covered till the potato is tender and the sauce has thickened to coat the potatoes.

Switch off the gas qnd serve hot garnished with coriander leaves. This was yummy with rotis.