Instructions

1. In a pan dry roast coriander seeds and dry red chilli taking care not to burn them and set them aside.
2. In the same pan, roast the coconut along with the ½ chopped onion. Set them aside.
3. When these ingredients cool down, grind them to a smooth paste adding a little water.
4. In a deep bottomed pan, heat the oil and fry the chopped onion until brown.
5. Add the tomatoes and fry them until soft.
6. Add the ground paste to this and fry until the oil oozes out on the sides.
7. Add the boiled potatoes and add little water so that the gravy loosens.
8. Garnish it with coriander leaves.