Peel and cube potatoes and carrot into medium sized pieces.

Cook it along with water and salt, till it is almost done.

Add grated ginger and sliced green peppers to it.

:- At this point make sure that there is some water left in the pan along with the potatoes.

Simmer the potato mixture and add coconut milk to it.

Stir the mixture, until it is hot.

:- Don`t let it boil or it will curdle.

Remove from flame.

Heat oil in a pan.

Add mustard seeds and when they splutter, add curry leaves.

Pour the above seasoning into the stew. Stir well.

:- Serve hot with appams and chappathis.