15 red chillies
1 tbsp coconut gratings
2 tsp coriander seeds
1 pinch mustard seeds
2 tbsp oil
1 spring curry leaves
salt to taste
Boil potatoes in water. Peel and cut into small cubes.
Wash tomato and chop into bits of same size.
Fry red chillies and coriander in a little oil and keep aside.
Grind coconut gratings with the fried red chillies and coriander and make a fine paste.
Prepare seasoning in frying pan with mustard and curry leaves in oil.
Put the ground masala, tomato bits and a little water. Boil well.
Put potato pieces and salt to taste. Turn over.
Allow it to boil. When the curry turns semi-solid, take out from flame and serve.