Preparation

• 1
  Boil the potatoes until they are done and allow them to cool, peel and mash the potatoes using your fingers and set aside
• 2
  Heat some oil in a skillet, when it is very hot add the mustard seeds and allow them to sputter for 30seconds
• 3
  Reduce the heat and add the cinnamon, curry leaves and onions and sauté well until the onions have softened
• 4
  add the chili, turmeric and coriander powder and season
• 5
  then add some water and stir
• 6
  Add the coconut milk and stir well
• 7
  once the coconut milk has heated to a simmer add the mashed potato and combine it well with the remaining ingredients
• 8
  Keep on stirring until the mixture has thickened
• 9
  Add the fresh coriander and serve hot