Sweet and Sour Potatoes, Gujarati-Style
These sweet and sour baby potatoes make a delicious side to any main dish, and particularly to a nice vegan dal. They have the tang of tamarind, freshness from curry leaves, and smokiness from coriander and cumin.
Prep Time10 minutes mins
Cook Time20 minutes mins
Total Time30 minutes mins
Course: Side
Cuisine: Indian
Diet: Gluten Free, Vegan, Vegetarian
Servings: 4
Calories: 112kcal
- 1 pound baby potatoes (these were about 1 ½ centimeters in diameter. Can also use diced yukon gold or other waxy white potatoes)
- 1- inch ball tamarind (soaked in 1 cup of water for about 15-30 minutes. Crush the tamarind pulp with your fingers before straining. Discard the solids and set the pulp aside.)
- 1 tablespoon jaggery (grated. This is an unrefined Indian sugar. You can buy golden lumps of these at any Indian grocery store)
- 1 teaspoon mustard seeds
- 10 curry leaves (optional)
- A pinch asafetida (hing)
- 2 dry red chili peppers
- 1 tablespoon coriander seeds
- 1 teaspoon cumin seeds (roasted)
- ½ teaspoon turmeric
- Salt to taste
- Oil to spray the pan
Powder the red chillies, coriander and cumin seeds and set aside.
Spray oil in a pan and add the asafetida and the mustard seeds. When the seeds sputter, add the powdered spices and stir well, for about 30 seconds.
Add the tamarind pulp, jaggery, and 2 cups of water.
When the sauce comes to a boil, add the potatoes. Return the mixture to a boil, slap on a lid, and let the sauce simmer for another 10 minutes or until the potatoes are cooked through.
I like to take a potato masher and mash some of the potatoes at the end, leaving the rest whole. This gives the sauce some body.
Garnish with fresh coriander leaves, if desired.
Serve hot with rice and dal or some rotis.
Calories: 112kcal | Carbohydrates: 25g | Protein: 3g | Fat: 1g | Saturated Fat: 1g | Potassium: 516mg | Fiber: 3g | Sugar: 4g | Vitamin A: 103IU | Vitamin C: 73mg | Calcium: 41mg | Iron: 2mg