''The gravy in this curry is thicker and its ideal to serve in lunch packets too''
2 green chillies
1 Bombay onion
2 tsp maldive fish (optional)
spring of curry leaves
1/4 fenugreek seeds
1/3 tsp turmeric powder
1/2 tsp chillie powder
salt 1tsp or more as to taste
1st and 2nd extracts of coconut milk2 cups
Rice flour 1/2 tsp
Wash and boil potatoes in lightly salted water and peel the skin off. Cut in to large pieces.
Add the coconut milk to a cooking pan with sliced onions, green chillies, maldive fish, curry leaves, fenugreek seeds, turmeric, chillie powder and salt.
Cook the coconut milk until boil. Then add in the potatoes and cook in medium heat until the boiling again.
Add 1/2 tsp of rice flour dissolved in little hot water and cook until the gravy thickens. adjust salt to taste and take off fire.
Serve as a side dish with rice.