Ingredients:

• 3-4 Potatoes
• 3-4 Onions (finely chopped)
• 1 cup grated Coconut
• 2-3 Green chillies
• 5-6 Cloves Garlic
• 1/2 inch Ginger
• Coriander leaves – a few
• 1 tsp Mustard Seeds
• 4-5 Curry leaves
• A pinch of Hing (asafoetida)
• A small piece of Jaggery
• 2-3 Kokums
• Salt to taste

Method:

1. Boil the potatoes and peel and cut them into small pieces.
2. Grind coconut, chillies, coriander, garlic and ginger.
3. Add water while grinding to get a liquid consistency.
4. Heat oil and add mustard seeds. When they start to pop, add hing and curry leaves.
5. Now, add chopped onion and fry till golden brown.
6. Add the coconut paste, a little water, potatoes and salt. Bring to a boil.
7. Then, add salt and jaggery and let it boil a little more.
8. Add kokum just before removing from heat.
9. Serve hot with rice or chapattis.

Recipe courtesy of Sify Bawarchi