Peel the potatoes and add coriander powder, cumin powder, garam masala, salt and sugar and tamarind pulp. Keep aside.
In 1/2 cup of warm water, soak the Kashmiri red chilies and the chili powder. Keep aside.
Heat the mustard oil to smoking point and lower the flame. Add aniseeds and fenugreek seeds. Fry until they crackle and add the chili mixture. Fry for a minute and add the potato mixture.
Cook for 5-7 minutes and serve garnished with coriander leaves.
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