Heat oil in a big pan or wok and pop mustard seeds
When it’s popped well, add shallots, green chilly, garlic and curry leaves
Stir well in a medium heat
When its soft and mild brown, add potato
Stir well
Lower the heat,Add chilly, turmeric, coriander powders and salt for potato
Mix and s saute 1 minute
Close and cook it 2 minutes
Open the lid and add tomato,Saute and mix well
Add Theeyal Masala and sauté well next 2 minutes
When all masala well coated with potato,add tamarind juice and water (approximately 1 1/2 to 2 cups water) and mix well
Add salt for gravy and mix well
Cover it and cook next 15 to 20 minutes in a medium heat
Uncover and add jaggery,mix well
Check the vegetables and gravy texture
If it is too watery, uncover and cook next few minutes
Do not allow it to thicken too much because it will thicken after setting
Taste it and add salt if required
When the potatoes are cooked well and gravy light thickens, sprinkle some coconut oil for aroma
Turn off the heat and keep aside Theeyal for setting
Serve Potato Theeyal with hot boiled rice, moru curry and fish fries or fish cutlets
