Spicy Potato & Babycorn

250gms potatoes, diced
200gms fresh baby corn, diced
2 onions, chopped
2 tomatoes, chopped
4-5 red chilies (whole)
25gms tamarind, soaked in water
2 tbsps coconut oil
Salt to taste

1. Boil the chilies in little water for sometime and make a fine paste, using a little water. Keep aside.
2. Boil the potato cubes and baby corns separately. Keep aside.
3. Heat oil in a pan, add onions and sauté, until light brown in color. Then add chopped tomatoes and continue cooking.
4. When tomatoes are cooked, add the red chili paste, tamarind water; and cook for a minute.
5. Then, add potatoes, baby corn and salt. Cook for two minutes and serve hot with any pulao or chapathies.
   Serves: 6
6. Preparation time: 20 minutes