Varyun Patata

1. 1
   prep · ~15 min

   Boil the baby potatoes.

   Wash and scrub the baby potatoes well. Boil them whole in enough water to cover, with a pinch of salt and turmeric, until fork-tender. Drain, let cool slightly, then peel and set aside.

   TIPDon't overcook the potatoes — they should hold their shape in the curry.
2. 2
   prep · ~2 min

   Grind the coconut masala paste.

   1.In a small grinder jar, add the freshly grated coconut and dried red chilies.

   2.Add the soaked tamarind along with its soaking water.

   3.Grind to a smooth, thick paste using 2-3 tablespoons of fresh water.

   4.Set the masala paste aside.
3. 3
   temper · ~5 min

   Make the tempering.

   1.Heat coconut oil in a deep pan or kadhai over medium heat.

   2.Add mustard seeds and let them splutter (30 sec).

   3.Add curry leaves, asafoetida, and slit green chili. Stir for 10 seconds until fragrant.

   4.Add chopped onion and sauté until translucent (3-4 min).
4. 4
   saute · ~3 min

   Cook the masala paste.

   1.Add the ground coconut-tamarind-chili paste to the pan.

   2.Stir well and sauté on low heat for 2-3 minutes until the paste is fragrant and lightly golden.

   3.Keep stirring to prevent the coconut from sticking to the bottom.

   TIPCook the coconut paste low and slow — this deepens the flavor without burning it.
5. 5
   simmer · ~10 min

   Add potatoes and simmer the curry.

   1.Add the peeled boiled potatoes to the pan and gently toss to coat with the masala.

   2.Pour in 1 cup of water and add salt. Stir gently.

   3.Bring to a gentle boil, then lower the heat and simmer uncovered for 10 minutes.

   4.The gravy will thicken and cling to the potatoes. Adjust water if it gets too dry.

   TIPLet it simmer until the oil separates slightly from the sides — that's the sign it's done.
6. 6
   garnish

   Finish and serve hot.

   Turn off the heat. Garnish with chopped coriander leaves. Let it rest for 2 minutes before serving with hot steamed rice or puris.

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