Potatoes in Yellow Gravy (Ala Kiri Hodi)

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Ingredients
  • 1lb Potatoes
  • 1 big onion (cut into half rings)
  • 03 green chilies finely sliced
  • 04-06 curry leaves
  • Piece of pandon leave
  • 1/2tsp fenugreek seeds
  • 1inch piece cinnamon 
  • 1/2tsp turmeric
  • 1-2 pieces gambooge (goraka)
  • 1cup coconut milk (02nd milk)
  • 1 1/2cups coconut milk (01st milk)
  • Salt to taste

Method
  • Boil and peel the potatoes. (Cut into pieces)
  • Place a skillet on low medium heat and add curry leaves, pandon leaves, fenugreek seeds, piece of cinnamon and pan fry the mix for 01-02minutes.
  • Add them into a deep bottom pot and add green chillies, onions, turmeric, gambooge and ½ a cup of coconut milk (02nd milk) and heat all the mixture until onions and green chilies cooked.
  • Squeeze the mixture and stir well.
  • Add the ½ a cup of coconut (02nd milk) and 1 ½ cups of coconut milk (01st milk)
  • Stir well and boil the mix. (Make sure not to get any milk clots)
  • Once the milk is getting thicken, add the potatoes and stir well.
  • Cook to a boil, stirring constantly and take out from fire; stir it another couple of minutes 

  
Serve Hot! This goes well with rice, hoppers, string hoppers or roti.

Tips :
  • Add tomato pieces before you take out from fire for extra taste and aroma.
  • You can add mustard seeds, curry leaves and red chili pieces tempered in 2tsp oil to the gravy for extra taste. 

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