Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   4      large         potatoes -- (peeled), coarsely
                        -- chopped
                        salt
     1/4  teaspoon      turmeric
   3      medium        tomatoes -- (blanched, skinned &
                        -- mashed)
     1/2  cup           tamarind water -- see note
   2      tablespoons   dark brown sugar
                        ***FOR THE MASALA***
   3      tablespoons   vegetable oil
   1      medium        onion -- finely chopped
   1      piece         fresh ginger root -- (1 inch)
   1      clove         garlic -- (to 2), pressed
   2      teaspoons     chili powder
   2      tablespoons   shredded coconut
   1      teaspoon      cumin seeds
   1      tablespoon    sesame seeds
   1      tablespoon    poppy seeds

Preparation:

First make the masala. Heat the oil in a saucepan over medium-low heat. When hot, add the onion and cook, stirring occasionally, until it softens. Add the rest of the masala ingredients to the pan and cook, stirring occasionally, for 3 to 4 minutes, until the mixture becomes reddish. Add the potatoes and cook over medium heat, stirring frequently, for 3 to 4 minutes. Add 3 3/4 cups hot water, salt, and the turmeric to the pan and simmer until the potatoes are just cooked. Add the tomatoes, tamarind water, and sugar. Boil until the sugar dissolves. Serve with plain boiled rice. Note: To make tamarind water, soak a small lump of tamarind in warm water for 15 to 20 minutes. Squeeze the tamarind with your fingers, then strain off the tamarind water.