Sweet and Sour Potatoes, Gujarati Style

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Total Time:
35-40 minutes
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Category: Vegan Recipe
Cuisine: Indian Recipe
Technique: Stewed Recipe
Difficulty: Medium

Take a look at more Side-Dish Recipes. You may also want to try Khatta Meetha Kaddu (Pumpkin), Turkey with Mushrooms, Spleen Pepper Fry (Manneeral Fry) , Narthangai Pachadi

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  • 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.