Ingredients

• 1 pound - tiny baby potatoes, about 1.5 centimetres in diameter
• 1-inch diameter ball - tamarind (soak in 1 cup water for about 15-30 minutes, crush the tamarind pulp with your fingers before straining, discard the solids and set the pulp aside)
• 1 tbsp - jaggery, grated
• 1 tsp - mustard seeds
• 10 - curry leaves (optional)
• A pinch of asafoetida (hing)
• 2 - dry red chillies
• 1 tbsp - coriander seeds
• 1 tsp - roasted cumin seeds
• 1/2 tsp - turmeric
• Salt to taste
• Oil to spray the pan

How to Make Sweet and Sour Potatoes, Gujarati Style

• Powder the red chillies, coriander and cumin seeds and set aside.
• Spray oil in a pan and add the asafoetida 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.
• You can 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.