This dish requires patience. But your patience will be well rewarded when your palate tastes the punch of rum with the soft but spicy potatoes.
Use the hing liberally. If its very good quality you may reduce it a little, but its store bought use the entire specified amount.
Be careful with the salt. The marinade already has salt, then you add some more while cooking.
Please use all the ingredients as specified. The longer you marinate the potatoes, the faster it will cook. If you want some gravy (this is just coated in the rum and onion gravy – not a runny gravy), then add appx 1 Cup of water in the end, after the tomato cooks. Give it a good boil and you are ready to go.