Directions:
- Grind coconut, chillies and tamarind.
- Mix this ground paste with the potatoes in a bowl.
- Add salt, jaggery and enough water to cook.
- Bring to a boil.
- Lower flame and allow to simmer for 5-8 minutes.
- Adjust seasoning and tanginess.
- Add more tamarind pulp if needed.
- Heat 2 tsps.
- Oil in a pan.
- Add mustard seeds and allow to splutter.
- Add curry leaves.
- Stir-fry briefly, say for a minute or two.
- Pour this over the potatoes.
- Mix.
- Remove from flame.
- Garnish with fresh corriander leaves.
- Serve immediately with hot rotis or parathas.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 202.17 Kcal (846 kJ) | ||
| Calories from fat | 26.47 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.94g | 5% | |
|---|---|---|---|
| Sodium | 39.74mg | 2% | |
| Potassium | 576.59mg | 12% | |
| Total Carbs | 43.86g | 15% | |
| Sugars | 24.5g | 98% | |
| Dietary Fiber | 5.21g | 21% | |
| Protein | 2.94g | 6% | |
| Vitamin C | 79mg | 132% | |
| Vitamin A | 1mg | 33% | |
| Iron | 2.4mg | 13% | |
| Calcium | 110.7mg | 11% | |
| Amount Per 100 g | |||
| Calories | 110.61 Kcal (463 kJ) | ||
| Calories from fat | 14.48 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.61g | 5% | |
|---|---|---|---|
| Sodium | 21.74mg | 2% | |
| Potassium | 315.47mg | 12% | |
| Total Carbs | 23.99g | 15% | |
| Sugars | 13.4g | 98% | |
| Dietary Fiber | 2.85g | 21% | |
| Protein | 1.61g | 6% | |
| Vitamin C | 43.2mg | 132% | |
| Vitamin A | 0.5mg | 33% | |
| Iron | 1.3mg | 13% | |
| Calcium | 60.6mg | 11% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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