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| Main Ingredients | Potato, Scraped coconut |
| Cuisine | TamilNadu |
| Course | Main Course Vegetarian |
| Prep Time | 6-10 minutes |
| Cook time | 11-15 minutes |
| Serve | 4 |
| Taste | Mild |
| Level of Cooking | Moderate |
| Others | Veg |
Ingredients
- 4 medium potatoes, boiled, peeled and cut into 1 inch cubes
- 1 cup scraped coconut
- 4-5 bedgi whole dry chillies, roasted
- Salt to taste
- 1/4 teaspoon asafoetida
- 1 tablespoon tamarind pulp
- 2 medium tomatoes, cut into 1 inch cubes
- 1 teaspoon coconut oil
Method
- Grind together coconut, red chillies, salt, asafoetida with a little water to a fine paste. Add tamarind pulp and grind again.
- Heat 1 cup water in a non-stick pan. When it boils, add tomatoes, cover and cook till slightly soft. Add potatoes, coconut paste and mix.
- Adjust salt and cook on high heat for 2 minutes. Drizzle coconut oil, cover and cook for 3-4 minutes. Serve hot.
Nutrition Info
| Calories | 227 |
| Carbohydrates | 26.3 |
| Protein | 2.7 |
| Fat | 11.3 |
| Other Fiber | 1.5 |
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