Jumping Potatoes so called because it is 'तीक', 'तीक', that people start jumping up and down on the dining chairs. It is not meant for the weak hearts - sorry weak stomachs.
1. Half a kilo baby potatoes, peeled, but kept 'whole'.
2. 15 cloves of garlic
3. Plenty of red chilly powder
4. A small ball of tamarind soaked for an hour in two-three cups of water
5. Two to three tablespoons of good quality coconut oil.
1. Pre-heat a 'लोख्खंडा काईली' and then add the coconut oil.
2. Crush the garlic pods coarsely and roast them in coconut oil
3. When the garlic becomes slightly brownish, add red chilly powder and roast it for another 10-15 seconds.
4. Add tamarind water and the peeled baby potatoes, cover the 'लोख्खंडा काईली' and boil till the potatoes become soft.
5. Put off the heat and keep it at least for an hour and half to enable the potatoes to absorb the 'तीकसाणी and ' आमसाणी' from the ingredients.
6. Just before serving, heat it once again
7. Serve with 'डाळी तॉय', 'आमचीगेले तांबडे पापड topped with a dash of coconut oil' and rice.
8. And wash it down with a big glass of buttermilk
A delicious simple meal for 4-6 people.
P.S. If you have unexpected guests and do not have time to go to the आंगडी to buy more potatoes, - make sure to add some more chilly powder! :) Will then serve about 10-12 people. :)