We love this with Khichdi but it also goes well with rotis and chutney.
INGREDIENTS
Grated fresh coconut, about 2 cups
2-3 green chilies, or to taste
¼ tsp. garlic paste
pinch of turmeric
salt to taste
2 fresh tomatoes
1 tbsp. coriander, chopped
4-5 potatoes, peeled and cubed
oil as required
INSTRUCTIONS
Fry the potato cubes and set aside.
Blend the coconut with tomatoes, salt, coriander and green chilies
Heat some oil (about 4 tbsp.) in a karai/wok and add the garlic paste. Then add the blended coconut mixture and turmeric powder. Cook on medium heat whilst stirring very often until the coconut becomes golden. It's ok if it sticks to the bottom of the pan, just turn off the heat and let it cool slightly and it will release on its own. Keep cooking the mixture until it smells really good and looks golden. Adjust salt to your taste, then add the fried potatoes. Mix together and turn off the heat. Serve! :)
