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Ingredients
5 Potatoes medium
3 Tomatoes medium
5 tablespoons grated coconut
10-12 Roasted Byadgi Chillies.
2 tablespoons coriander seeds
4 tablespoons oil
mustard seeds
hing
curry leaves
salt to taste
Method
Cook, peel and cut potatoes into squares. Cut tomatoes also to the same size.
Grind a masala of coconut, chillies and roasted coriander seeds. Add very little water while grinding.
Make seasoning with oil, mustard seeds, hing and then curry leaves.
Add masala and tomato and fry for a while, till the oil can be seen.
Add potato, salt and masala water.
Cover and cook for 10 minutes.
The curry should be semi-solid.
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