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- 1/8 Cup Oil
- pinch Of Turrneric Powder
- 4 - 6 Curry Leaves
- 1/2 Tsp Red Chilly Powder
- 1/2 Tsp Mustard Seeds
- water 1/2 - 1 Cup
- 1 Onion Chopped
- 1 Tbsp Tamarind Water250 Gms Potatoes Cut Into small Cubes
- 2 Tbsp Coconut Freshly Grated
- 1 Tsp Salt
- 2 Green Chillies Chopped
- 1/2 Tsp Coriander Seeds Roasted And Ground
- 1/4 Bunch Coriander Leaves Chopped
- 1/2 Tsp Cummin Seeds Roasted And Ground

Instructions

Heat the oil. Add the curry leaves and mustard seeds.When the mustard seeds splutter, add the onions and let them cook till they are translucent. Add the potatoes, salt, coriander, cummin, turmeric and red chilly powder. Cook till the potatoes begin to turn pink. Add water and continue cooking till the potatoes are almost done. Add the tamarind water, coconut, green chillies and freshly chopped coriander. Cook till the gravy is thick.