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Heat a little oil, fry red chili
(deseeded), pepper corns, coriander seeds and Bengal gram
(fry them on very slow fire). Grind to a fine powder or
paste.
Boil potatoes and peel and cut into
small cubes.
Heat second extract of coconut milk
and water together. Add potatoes, salt, masala and bring to boil.
Reduce the flame and simmer.
Meanwhile, blanch the tomatoes and
chop them. Add chopped tomatoes to the simmering potato stew.
Simmer further to get a smooth gravy.
Add first extract of coconut milk.
Simmer for 2 to 3 minutes and switch off the fire.
