Wash and soak tamarind and dates in 1/2 cup lukewarm water. Puree till smooth in a blender.
In a pan add the pureed tamarind and dates and also add salt, pepper and jaggery. Let thicken, once cooked the colour of the sauce changes and looks thicker and darker.
Dip is ready to serve, let cool completely and store in a glass container. It can be stored in the refrigerator for around a month.
Roast peanuts. Remove the cover and coarsely crush.
Wash the sago pearls, leave some water (around a tablespoon) and let it soak for 2-4 hours.
Peel and crush boiled potatoes, add salt, cumin powder, crushed chillies, black pepper powder, coarsely crushed peanuts. Mix well.
Make patties or cutlets by giving a shape to the mixture. Or use a mould to give heart shape like I did. Press some soaked sago pearls on top.
Heat oil in a nonstick pan, add prepared patties, sago side down. Roast till colour changes.
Make all patties, invert and cook from other side too.
Serve in a tray, garnish with drops of sauce, pomegranate arils, mint leaves and peanuts. Enjoy during fasting days.
