Cut the potatoes crosswise into two pieces. Do not peel off the skin.
Wash and boil the pieces in water.
Once boiled, drain the water and dry all the potatoes.
Mix thoroughly with salt, turmeric, and chili powder and keep aside.
Heat oil in a pan.
Fry the potatoes until they turn slightly reddish. Pick them up and keep aside once done.
Add the panchforon to the rest of the oil, and fry with the onions and garlic.
Add the potatoes to the mix and stir for about 2 to 3 minutes.
Now add about ½ cup of water and tamarind sauce. Stir and cover over low heat.
Check whether the gravy has turned thick about 2 to 3 minutes later.
Sprinkle the sugar on top of the potatoes and serve hot.