Ingredients:

• 1/2 kg – baby Potatoes
• 1 cup – Coriander leaves
• 1 cup – Mint leaves
• 10 flakes – garlic, chopped
• 3 cm piece – ginger, chopped
• 4 to 6 – green chillies, chopped
• 2 to 3 – dried red chillies, broken
• 2 tbsp – Tomato puree
• Salt to taste
• Oil to fry

Method:

1. Boil potatoes, peel and make perforations with a fork.
2. Deep fry till golden brown and drain well and reserve.
3. Heat 2 tbsp of oil in a fry pan.
4. Add garlic and fry till dark brown.
5. Add ginger and green chillies and fry for few seconds.
6. Add coriander, mint leaves and fry till they whither.
7. Cool the fried ingredients and grind to a paste.
8. Heat 2 tsp of oil in the pan.
9. Add red chillies, fry for few seconds.
10. Add tomato puree and the green paste.
11. Add enough water to get gravy, the consistency of thin cream.
12. Add potatoes and salt.
13. Cover and simmer gently for five minutes.
14. Serve.