Boil the potatoes and unpeel them.Keep aside.

Chop and grind together onions with tomato.Mix together with ginger garlic paste and tamarind paste and turmeric powder.

Heat oil in a karai. Add the masala paste and keep on frying adding water from time to time.

As the gravy thickens thoroughly add salt and sugar with the potatoes and put into the karai.

Let the gravy to settle on the unpeeled potatoes.

Remove from the flame and serve topping up with coriander leaves and bhujia.Serve hot.