3 cups baby purple potatoes or fingerling potatoes
1 garlic clove, finely minced
1/2 cup low-fat buttermilk
1 teaspoon plain non-fat yogurt
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/4 teaspoon fresh lemon zest
1 teaspoon dried mango powder (Amchur)
1/2 teaspoon ancho chili powder or dried chili flakes
1 tablespoon olive oil
2 tablespoons chopped scallions (for garnish)
salt and pepper to season the buttermilk sauce
Wash the potatoes under cold water and wipe them dry with a clean towel. Slice each potato in half across its length.
In a large skillet, heat the olive oil on a medium flame. Add the potatoes and salt. Cover with a lid and cook for about 20 minutes till the potatoes are golden brown on the outside but soft and tender inside. Stir the potatoes occasionally during the cooking.
Reduce the flame and add the chili, garlic, pepper, and mango powder. Stir and cook for another 5 minutes.
Lightly whisk the lemon zest, buttermilk, and yogurt in a separate bowl. Season with salt and pepper according to taste. Remember that the potatoes are already salted, so season accordingly.
Pour the buttermilk sauce over the warm potatoes just before serving. Garnish with the scallions.