Ingredients:

ü  5-6 Medium Potatoes (boiled, cut into cubes)

ü  1 Onion (sliced)

ü  3 Clove Garlic (sliced)

ü  1 Medium slice(s) Pandan Leaves (2 Inches)

ü  4 Teaspoon Maldives fish (optional)

ü  2 Teaspoon Chili flakes

ü  1/2 Teaspoon Chili powder

ü  1/2 Teaspoon Turmeric

ü  6 Small Dried Red Chilies (optional)

ü  2 Tablespoon Oil

ü  1 Cinnamon piece

ü  Handful of Curry leaves

ü  1 Teaspoon Salt (to taste)

Instructions:

ü  Cook potatoes in a pan of boiling water (add 1tsp of salt and turmeric powder) and cook until almost cooked. Drain. Set aside.

ü  Heat oil in a large, frying pan over high heat.

ü  Add onion, mustard seeds, crushed cinnamon stick and cardamom and chili flakes.

ü  Then chili, rampe, curry leaves and stir for 2 minutes or until onion starts to soften slightly.

ü  Reduce heat to medium, then add garlic, Maldives fish (you can exclude this if you prefer), turmeric, stirring to combine.

ü  Add tamarind juice.

ü  Add two slices tomato, season generously with salt, then cook for 2 minutes or until tomato begins to break down.

ü  Increase heat to high, add potatoes and cook, stirring, for 10 minutes or until potatoes are cooked and coated in spices; add a little water if the mixture becomes too dry.