Potato - 2 large, cut into 1/2 inch cubes
Coconut - 1/2 cup, grated
Onion - 1 medium, roughly chopped
Tomato - 1 medium, roughly chopped
Garlic - 3 cloves
Ginger - 1/2 inch piece, coarsely chopped
Coriander powder - 1 tbsp
Green Chillies - 5
Turmeric - 1/4 tsp
Coriander leaves - 4-5 stalks
Mint leaves - 15
Salt - to taste
Oil - 1 tbsp
Mustard seeds - 1 tsp
Methi leaves - 10-15 strands, finely chopped
1. First boil the potatoes with the skin until done. Let them cool. Once they are cool enough to handle, peel the skin and cut into 1" cubes.
2. Grind together the coconut, onion, ginger, garlic, tomato, coriander powder, turmeric, green chillies, coriander leaves, mint leaves with 1/2 a cup of water to a fine paste.
3. In a heavy-bottomed pan, heat the oil and add the mustard seeds. Wait for the mustard seeds to crackle and then add methi leaves and fry for about 2-3 minutes until the leaves are cooked.
4. Then add the paste prepared earlier, salt to taste and until the aroma changes from that of fresh ingredients to that of cooked gravy, i.e. for about 10-15 min on medium flame.
5. If you are using fresh peas, add them now and cook for about 5 more minutes before adding the potatoes. If using frozen peas, add the potatoes and peas and cook for about 4-5 minutes for the flavours to blend.
Serve hot or warm with chappatis or rice.