1. Grind the grated coconut. Add 3 cups warm water to it. Pour out the coconut milk and keep aside.
2. Grind the onion, ginger and cumin seeds and make a smooth paste.
3. Peel the skin and cut the parwal into two pieces.
4. Cut the potatoes into pieces.
5. Heat oil in a pan. Add the potatoes, parwals, salt and turmeric powder.
6. Cover the lid for sometime. Then fry it till it is red.
7. Add the grated spices and powdered spices and fry.
8. Then add the coconut milk and grated coconut to it and let it boil till it is cooked.

Making Time: 30 minutes.

Serves: 4 persons.

Shelflife: 1 day.

Note: This cuisine can be garnished with chopped coriander.

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