This article was last updated on April 16, 2022
3 green chillies
1 tbsp coconut gratings
2 red chillies
(size of tamarind seed)
a pinch of mustard
2 tsp oil
1 spring curry leaves
salt to taste
Wash potato. Keep it to boil in water and peel.
Crush together tamarind, green chillies, coconut gratings and salt in a board wooden bowl.
Add peeled potato and mash.
Season the blend with red chilli bits, mustard and curry leaves in oil.
Finally, put a few drops of asafoetida water, mix and serve.