|
Ingredients
|
Quantity
|
|
Potatoes – cut into thin strips
|
2
|
|
Tomatoes – cut into thin strips
|
2
|
|
Onions – thinly sliced
|
3
|
|
Green chillies – slit lengthwise
|
5
|
|
Fenugreek seeds (mehti)
|
1 tsp
|
|
Curry leaves
|
a few springs
|
|
Lemon juice
|
1
|
|
Thick coconut milk
|
2 cups
|
|
Thin coconut milk
|
3 cups
|
|
Turmeric powder
|
½ tsp
|
|
Salt
|
to taste
|
|
Cinnamon
|
1”
|
Put all the ingredients, except the thick coconut milk, tomatoes,
lime juice and salt in a deep pan. Cook over low heat until the potatoes are
done and the gravy is thick. Add the thick coconut milk, tomatoes and salt, and
simmer over low heat (as high flame may curdle the coconut milk gravy). Remove
from heat and add lime juice.
