Rich, tart potato filling
http://rebeccmeister.livejournal.com/765143.html

A note on cooking Indian dishes: Definitely have your ingredients all ready to go before you start cooking, especially the spices, which should be put into a little bowl according to the point at which they are added.
2 Tbsp. plus another Tbsp. vegetable oil or mustard oil
a couple of potatoes, cut into 1-inch cubes (2-4). You could add in some carrots, too, if you happen to have some sitting around
2 dried chilies, or some of those aleppo peppers, if that's what you've got
1/2 tsp asafoetida powder
3 Tbsp minced ginger (*see above)
1 tsp fresh green hot chili (if you've got it sitting around)
2 tsp ground cumin
a dash of cayenne pepper (you know, just in case it isn't spicy enough yet, but adjust the heat according to your preferences)
1/2 tsp salt
1/2 tsp sugar
1 tsp tamarind concentrate

Heat 2 Tbsp oil in a pan over medium heat - best if it's a pan with a lid, for later on. Brown-fry the potatoes (this only takes about 6-7 minutes) - stirring them frequently. Remove the potatoes from the pan and set aside for a bit.

Now heat the rest of the oil in the pan. Add the dried chilies, or the pepper powder, and fry until the pepper darkens (this will be really fast for ground peppers, a minute or two for dried chilies). Now sprinkle the asafoetida onto the chilies, plus the ginger, green chili, cumin, pepper, salt, and sugar, and stir a few times. This allows the spices to get to know the oil, key for good Indian food flavor. Now stir the potatoes back in, and add in 1/2 C of water and simmer the dish, covered, until the potatoes are tender.

Once that's done, add in the tamarind and stir gently to incorporate it. Let the dish stand, covered, for about 10 minutes to encourage the flavors to mingle and get to know each other a little better.

I like to put a scoop of potatoes into a crepe, and then I'll add a dollop of yogurt, for good measure (and to cool down some of the spices if I, um, accidentally made things a little spicy). Then, eat it up, YUM. And hey, if you omit the yogurt, this is vegan. Incredible, I know.