First of all heat a pan and toast fenugreek seeds and fennel seeds for one minute to remove moisture then coarsely grind in a mixture grinder
Heat one spoon of clarified butter/ ghee in same pan and roast bay leaf, cumin seeds, nigella seeds(klaunji), curry leaves for 1 minute..take out of pan and keep aside for final garnishing..fry an orange carrot strip and make a curl by wrapping hot on a pin and hold.. Keep aside for garnishing
In the same pan heat a spoon of ghee and toast red pepper powder for 30 seconds then add tamarind pulp, sugar, salt and boiled and peeled potatoes roughly broken (n't to use knife) with hand..saute for 2 minutes to coat masalas over potatoes.. Add water and bring to a boil on high flame..slow down the flame and let it to cook for about 10 minutes by covering the lid
Stir and check the consistency of the potato gravy..add little water if needed and stir..add roasted fenugreek and nigella (klaunji) masala and stir(save a spoon of curry leaves masala on top garnishing)..add chopped coriander/cilantro leaves, garam masala and give a good mix..heat off
Yo'r "sweet and sour aloo launji" is done
Tadka toast one fresh/dry red pepper, a pinch of red pepper powder, and garam masala
Transfer the aloo launji in a serving bowl, drizzle pepper tadka and garnish as shown in top serving pic
Serve hot with poories and salad
"Have a nice day"
