Ingredients (Serves 4 – 5)
1. Potato – 2 large, cubed
2. Coconut oil – 1.5 tbsp
3. Mustard seeds – 1/2 tsp
4. Onion – 1 cup, cubed
Ginger – 2- 3 tsp, thinly sliced
Green chilies – 2 – 3, slit
Curry leaves – A few
5. Turmeric powder – 1/2 tsp
Coriander powder – 1 tbsp
Kashmiri chilly powder – 3/4 tsp
Garam masala powder – 3/4 tsp
Pepper powder – 1/4 – 1/2 tsp
6. Tomato – 1 medium-large, cubed
Cilantro – 3 – 4 sprigs
7. Salt – To taste
8. Thin coconut milk - 2.5 cups
Thick coconut milk – 1/4 cup
Method
Heat oil in a heavy-bottomed vessel at medium heat. Splutter mustard seeds and add onion,ginger, green chilies, curry leaves and little salt. Saute until onion turns translucent. Bring down the heat to low. Add the spice powders numbered 5. Mix well . Next add potato cubes, tomato cubes and mix well. Stir everything for 1 minute. Add thin coconut milk, few sprigs of cilantro and enough salt. Bring to a boil. Cover and cook at medium-low heat until the potato cubes are done, about 15 – 20 minutes. Open the lid and add thick coconut milk. Cook for a minute. Switch off. Sprinkle chopped cilantro. Serve hot with appam/ idiyappam/ chapathis.
The curry looks inviting
Superbly done, Maya.
Good Photographs and excellent writing!