Halwai September 21, 2019

Ingredients:

• 1 – medium-sized potato, boiled and peeled
• 1 – onion, chopped finely
• 2 inches Ginger
• 3-4 – Green chillies
• 2 cups – Coconut Milk or fresh grated Coconut
• 3-4 – Curry leaves
• 1 tsp – Mustard Seeds
• 4 tbsp – Coconut oil
• A pinch Turmeric powder

Method:

  1. Chop the boiled and peeled potato into 2 inch cubes and keep aside.
  2. Heat 2 tbsp of coconut oil in kadai and add mustard seeds.
  3. Add haldi, ginger, green chillies and curry leaves after the seeds splutter.
  4. Add finely chopped onions and fry until they turn brown and transparent.
  5. Meanwhile, grind the grated coconut with water to a smooth paste.
  6. You can omit this step if you are using coconut milk.
  7. Add half the coconut paste/coconut milk to the fried onions.
  8. Add salt; cover and boil for another 3-4 mins.
  9. Add the potato cubes and the remaining coconut paste/coconut milk.
  10. Add water if required and cook covered for 4-5 mins.
  11. Serve hot with rice or rotis.
  12. Recipe courtesy: http://maneadige.blogspot.in/