Ingredients
500 g potatoes, diced
2 tablespoons oil
1 teaspoon mustard seeds
1 teaspoon urad dal (black gram)
2 dried red chilies
1 onion, chopped
1 tomato, chopped
300 ml water
1 teaspoon tamarind paste
Salt to taste
Method
Heat oil in a pan over medium heat.
Add mustard seeds, urad dal, and dried red chilies. Stir until the mustard seeds start to pop.
Mix in the chopped onion and sauté until it turns golden brown. Next, add the chopped tomato and cook until soft.
Incorporate the diced potatoes and mix well. Pour in the water and tamarind paste, then season with salt.
Simmer until the potatoes are tender, about 15 to 20 minutes.
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