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Instructions:
Heat the oil. Add the curry leaves and mustard seeds.When
the mustard seeds splutter, add the onions and let them cook
till they are translucent. Add the potatoes, salt, coriander,
cummin, turmeric and red chilly powder. Cook till the potatoes
begin to turn pink. Add water and continue cooking till the
potatoes are almost done. Add the tamarind water, coconut,
green chillies and freshly chopped coriander. Cook till the
gravy is thick.
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Ingredients:
1/8 cup oil
Pinch of turrneric powder
4 - 6 Curry leaves
1/2 tsp Red chilly powder
1/2 tsp mustard seeds
Water 1/2 - 1 cup
1 onion chopped
1 tbsp Tamarind water250 gms Potatoes cut into small cubes
2 tbsp Coconut freshly grated
1 tsp Salt
2 Green Chillies chopped
1/2 tsp Coriander seeds roasted and ground
1/4 bunch Coriander leaves chopped
1/2 tsp Cummin seeds roasted and ground
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