Red hot potatoes ¼ kg baby potatoes 2 tsp Kashmiri red chilli powder ½ tsp turmeric powder 1 tsp coriander powder 1 tsp cumin powder 2 tsp oil ½ tsp mustard seeds Salt to taste A few sprigs of fresh coriander leaves (finely chopped) 2 tbsp tamarind pulp Wash baby potatoes well. Do not peel. Blend together Kashmiri red chilli powder, turmeric powder, coriander powder and cumin powder with two to three tablespoons of water to make a smooth paste. Heat oil in a pan and add mustard seeds. When they crackle, add potatoes, salt to taste and half a cup of water. Cover and cook till potatoes are half done. Stir in masala paste. Cover and cook till potatoes are completely cooked. Add coriander leaves and mix well. Add tamarind pulp and cook on low heat for 10 minutes. Serve hot as a starter.
