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Sweet and sour potatoes, vegan
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5 from 1 vote

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
Cook Time20 minutes
Total Time30 minutes
Course: Side
Cuisine: Indian
Diet: Gluten Free, Vegan, Vegetarian
Servings: 4
Calories: 112kcal

Ingredients

  • 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

Instructions

  • 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.

Nutrition

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