---------- Recipe via Meal-Master (tm) v8.02
  Categories: Indian, Vegetarian
       Yield: 4 servings
   1 1/2 tb Tamarind paste
       2 c  Water
       8 sm Boiling potatoes
     1/4 c  Corn oil
       1 md Onion; thinly sliced
       2 ts Minced fresh ginger
       4    Garlic cloves; minced
     1/2 ts Dried red pepper flakes
     1/2 ts Ground turmeric
     1/2 ts Ground cardamom
     1/2 ts Ground fennel
     1/2 ts Cinnamon
     1/4 ts Freshly ground pepper
   Dissolve tamarind paste in 1 cup water.  Let stand 30 minutes.  Strain.
   Boil potatoes until just tender.  Cool completely, then peel.  Using
   wooden skewer, pierce each potato in 4 places.
   Heat oil in heavy large skillet over medium heat.  Add onion and cook
   until crisp and lightly browned, stirring frequently, about 10 minutes.
   Remove from skillet.  Add potatoes and brown well on all sides.  Remove
   from skillet.  Pour off all but 1 tablespoon oil from skillet.  Add ginger
   and garlic and stir 1 minute.  Stir in pepper flakes and turmeric.  Blend
   in 2 tablespoons water.  Mix in onion.  Add potatoes, tamarind liquid and
   remaining 14 tablespoons water.  Stir in cardamom, fennel, cinnamon and
   pepper.  Cover and simmer until sauce has thickened slightly, about 15
   minutes.  Season with salt.