1. If you are using baby potatoes, boil them in a cooker directly, if you are using big potatoes, make them into four slices each (not too big, not too small) and boil them in a cooker. 2. After they cool down, remove the peels and keep them aside. 3. Also, take a good amount of tamarind, soak it to extract the juice. 4. Heat oil in a pan, and add jeera, red chillies, urad dal, mustard seeds, Asafoetida (hing) and allow them to fry a little. Next add, the curry leaves and ginger garlic paste. 5. Add the onion pieces and the garlic pieces and mix well with the above mixture. When the onions turn golden brown, add the turmeric powder and dhaniya powder to the mixture and let it cook for 2 mins. 6. Now, add the tamarind juice extract to this mixture and let it boil for 5 min until the entire juicy gravy starts becoming thicker. 7. Now, add a little more water to the juice (not too much) 8. Now add salt and a little bit of jaggery to taste. 9. This makes the gravy ready. 10. Add the already boiled potatoes to this mixture and mix well. Remember we are not mashing them in this dish, they remain as pieces. 11. Let the entire dish cook for 5 minutes in a low flame so that the potatoes catch the flavor of the gravy. 12. Finally add some coriander leaves to the dish and serve it.