POTATO GREEN CHILLI KURUMA

Ingredients:

Potato - 3
Green chilli - 6
Onion - 2
Tomato - 2
Garlic - 5 cloves
Corrinader seeds - 3 teaspoons
Corriander leaves - one handful
Coconut scraped - 3/4 cup
Butter - 1 teaspoon
Oil - 3 teaspoons
Cinnamon - 4 pieces
Cloves - 3 pieces
Big jeera / sauf - 2 teaspoons
Khasa khasa - 1/2 teaspoon
Curd - 1 teaspoon

Procedure:

• Boil the potatoes and cut into small pieces.
• Fry dhania and slit green chillies. Add this to coconut, khuskhus and sauf and grind to make a paste.
• Add butter and oil to the pan. Season with cinnamon and cloves.
• Add onions, tomatoes, long sliced garlic and saute well.
• Add the ground paste, saute well and add enough water.
• Add potato pieces.
• Saute well till the raw smell gets off, simmer the stove and add curd.
• After two to three minutes, add finely chopped corriander leaves.

Note:

• If you like to add ginger, add it finely chopped.
• While you make the paste 2 or 3 cashew nuts can be used.
• If you need it to be greener, while you make the paste, add corriander leaves too.
• 1/2 spoon of lemon juice can be added instead of curd.

Learnt from: Mrs. Padma, my mother