Potatoes With Kala Jeera

Boil potatoes, peel, cut into bite-sized pieces. Soak tamarind in a cup of water. Heat ghee in a kadai or frying pan. Add ingredients for tempering. Fry until the spices begin to turn brown. Add potatoes, mix thoroughly with spices, and fry for a few minutes. Take out the tamarind water and add. Add water to cover, then add turmeric, red chillie powder, coriander-cumin powder, and salt. Boil all together until the liquid becomes slightly thick - there should be some sauce - if it becomes dry, add more water according to your taste. Serve with puris.