About this recipe:Bagura region of Bangladesh is known for its small coin sized round potatoes. Aloor Dom is made with these tiny round potatoes. The dish is sweet, sour and spicy and can be eaten with almost anything-rice, pulao, paratha or luchi. Serve hot :)
1 cup of tamarind extract ( made from 5-6 tamarind pieces with 1/2 cup of water)
Salt as needed
1 tablespoon of sugar
1 teaspoon of toasted cumin seeds powder
Boil the potatoes. Peel the skin.
Heat a pan with oil. Add the ginger and garlic pastes, jayfal jayatri powder and red chili powder. Stir and add 1 tablespoon of water and cook until the water dries up and the oil starts to float on top. Be careful so that the spices do not burn.
Now add the tamarind extract. Stir and cook until the water dries up and the oil starts to float on top.
Add the boiled potatoes and salt. Fry for 20-30 minutes.
Sprinkle 1/2 cup of water and stir. Put the lid on and cook for 10 minutes.
By now the water should have dried off, with the oil simmering on top and the spices mixed well with the potatoes.
Sprinkle the sugar right before the dish is servedall over the potatoes. Stir and repeat with the cumin powder.