
Ingredients:
• 3 to 4 – Potatoes
• 3 to 4 – Onions (finely chopped)
• 1 cup – grated Coconut
• 2 to 3 – Green chillies
• 5 to 6 – Cloves Garlic
• 1/2 inch – Ginger
• Coriander leaves
• 1 tsp – Mustard Seeds
• 4 to 5 – Curry leaves
• A pinch of Hing (asafoetida)
• A small piece of Jaggery
• 2 to 3 – kokums
• Salt to taste
Method:
- Boil potatoes. Peel and cut into small pieces.
- Grind coconut, chillies, coriander, garlic and ginger.
- Add water while grinding to get a liquid consistency.
- Heat oil and add mustard seeds. When they start to pop, add hing and curry leaves. Now add chopped onion and fry till golden brown.
- Add the coconut paste, a little water, potatoes and salt. Bring to a boil. Then add salt and jaggery and let it boil a little more.
- Add kokum just before removing from heat.
- Serve hot with rice or chapattis.
Recipe courtesy of Rajani Sankaran