- Peel and chop onions either into long slices or cut into large cubes. Boil potatoes until just cooked and still firm. Peel and chop into cubes. If using fresh tamarind, soak in water for about 10 to 15 minutes and then squeeze the soaked tamarind in the soaked water to get the tamarind juice. Discard the pulp. Heat coconut oil in a large deep kadai. Once the oil is hot, add mustard seeds and As soon as they have crackled, add the chopped onions and sauté on medium heat for a few seconds. Stir in red chili powder and mix well. Fry on medium heat, stirring often until the onions are slightly roasted and turn a bit soft; about 2 to 3 minutes. Add chopped potatoes along with either the tamarind paste or tamarind water along with salt to taste. Give it a good mix and cook this mixture on medium heat, covered for about 3 to 4 minutes, stirring in between. After 3 to 4 minutes, remove the lid and continue to cook with the lid removed for another 2 to 3 minutes until the onions are fried and the flavors have infused themselves into the whole curry. Adjust the amount of salt and if needed add more tamarind. Remove from heat and serve hot.
Potato saung
#myrecipe
By Chandana Guptha
Jan, 21st
573
Servings
4 persons
Cook Time
20 minutes
Ingredients
5
- 7
Ingredients
- Onion
- Potato
- Mustard
- Oil
- Red chilli powder
- Tamarind paste
- Salt
