Ingredients:

• 7-8 – medium sized Potatoes, boiled
• 1/2 cup – grated Coconut ( fresh preferred )
• 1 tbsp – Mustard Seeds
• Handful of Curry leaves
• 1 tbsp – Oil ( Groundnut oil preferred )
• 1tsp – Turmeric, Red Chilli powder each
• Salt to taste
• 2 – green chillies, sliced length wise ( or Dried red chillies )
• 1/2 cup – fresh Coriander leaves, chopped

Method:

1. Break potatoes by pressing them between your palms, or chop them with a knife. Keep it aside.
2. Heat oil in a pan, splutter mustard seeds, and add curry leaves after it.
3. Throw in the sliced green (or red) chillies and fry all of it for 10-20 seconds.
4. Add coconut and roast it on a low flame for 1 or 2 minutes till it turns slightly golden.
5. Take care not to burn it and keep stirring to avoid it sticking to the bottom.
6. Add spices and mix, then add the potato pieces and mix everything well gently.
7. Take care not to overdo it since boiled potatoes may get bit mushy.
8. Just cook it covered for a minute or two and then turn off the flame.
9. Spread the chopped coriander and serve hot with chapathi or thalipeeth and chutney on the side.
10. Recipe courtesy: UK Rasoi

Recipe courtesy of Nupur