1. Boil and peel the potatoes.
2. Soak tamarind in 2 cups of water and extract the juice.
3. Heat the oil in a kadai. Add mustard.
4. When it splutters, add onion and fry till light brown.
5. Add methi leaves and fry well.
6. Add the potatoes and fry till they turn light brown.
7. Add all the powders, fry for 1 minute.
8. Add tamarind juice, tomato puree and salt.
9. Simmer till the gravy is slightly thick.
10. Serve hot with steamed rice.

Serves:4 to 6