Vegetable dish, can be served as side dish or main dish

Indian

Potatoes - 4, medium, cubed

Onion - 1 large, finely chopped

Garam masala - 2 teaspoons

Dessicated coconut - 2 Tablespoons

Fresh ginger - 15 gm, grated

Oil - 2 Tablespoons

Mustard seeds - 1 teaspoon

Curry leaves - 6

Coriander leaves - from 1 sprig

Green chilli - 1 teaspoon, chopped

Take potato, three-quarters of the onion, the turmeric, 0. 5 teaspoon each of salt and green chilli in a deep pan. Add water just enough to cover the ingredients and cook for about 8 minutes, until half cooked. Meanwhile, blend the garam masala, coconut and ginger. Add to the potato, and continue to cook for a further 8 minutes, until tender but not soft. Heat the oil in a frying pan and add the mustard seeds. Let them sizzle for a few seconds until they have all popped. Add the remaining chopped onion and fry until golden. Stir into the curry. Add salt to taste. Garnish with coriander leaves and remaining green chillies.

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