Peel the potatoes and cut them into long finger size pieces.

In a big vessel, cook the potatoes, onions and green chillies with salt in the thin coconut milk.

:- If you are using canned coconut milk, then cook in 2 cups of water.

When potatoes are cooked, add the garam masala powder and stir.

Add the first coconut milk or canned coconut milk and stir well and bring to a boil.

As soon as it boils, remove from heat.

Adjust the salt.

Heat 1 tbsp of coconut oil in a tempering pan.

Splutter mustard seeds.

Add dry red chillies and curry leaves and stir well to ensure they are fried.

Pour it on top of the stew and stir well.

:- Serve hot with appam, puttu, idiyappam or chappathis. This dish goes well with almost anything.