Ingredients:

Small onions peeled- ½ cup

Small potatoes- 1 cup

Caramelised sugar- 1 tbl.sp.

Garlic- 10 flakes

Green chillies- 1 tsp

Turmeric powder- ¼ tsp

Chilli powder- 1 tsp

Dhania powder- 1 tbl.sp

Jeera powder- 1 ½ tsp

Cinnamon-  1 inch piece

Cloves- 3

Thick tamarind extract- 2 tbl.sps.

Salt- as required

Oil- enough to deep fry

Ghee or butter- for frying

Preparation Method:

1. Boil potatoes in water under pressure. (in pressure cooker)

2. Peel the skin and prick all over with fork.

3. Deep fry in hot till brown. Drain and keep aside.

4. Peel small onions and slice it. Peel garlic, cut into thin round pieces.

5. Slit green chillies into two.

6. Heat oil or ghee in a pan. Tamper with aniseed, fry green chillies and garlic.

7. When it is done add onions and fry for one or two minutes.

8. Add other powders, fry for a minute then add caramelized sugar.

9. Pour tamarind extract, salt, turmeric with fried potatoes.

10. Mix gently and reduce the flame.

11. Keep frying till masala coats potatoes and ghee is separated from curry.

12. Powder cinnamon add clove, mix in a tea spoon of hot ghee, pour over the curry.

13. Mix gently and serve hot with rice or chappathis.