Potato Stew

Ingredients:
Potatoes - 7-8 large
Coconut milk - 1 can
Ginger - 1" piece grated (more if you're like me and love ginger)
Green chillies, slit lengthwise - 6 small
Curry leaves - 10 leaves (about 1 stalk)
Mustard seeds - 1 tsp
Hing (asafoetida) - 1/4 tsp
Cloves - 2-3 (optional)
Cinnamon - 1" stick (optional)
Oil/ghee - 1.5 tbsp
Salt - to taste

Servings: 4-6
Time: 25-30 min

Method:
Boil and peel the potatoes (if peeling first, boil for a shorter time) until they are cooked about three-fourths of the way through.
In a wok, heat the oil/ghee and add mustard seeds, cloves and cinnamon. When the seeds start to sputter, add the green chillies and ginger. Fry for a minute and add the potatoes. Fry for 2 min, lower the flame and mix in the coconut milk. Stir for a few minutes and add turmeric, curry leaves and asafoetida. Add salt (and water, if required) and cook covered on medium-low heat for 10-15 min or until the potatoes are cooked through. Simmer for 5-10 more minutes if needed on a very low flame to thicken. Serve with rice, chapatis, parathas or puris.

ALTERNATE VERSION:

The essential ingredients for this recipe are ginger, green chillies and coconut, so feel free to add as much ginger as you like.
In a blender, grind whole green chillies, diced ginger and grated coconut (the unsweetened kind!) into a coarse thick paste (you can use either water or coconut milk to change the consistency of the paste). Once this is done, fry cloves and cinnamon in oil/ghee, add mustard seeds and turmeric, and the paste. Fry for a minute or two, then add half the coconut milk, mix, and add the potatoes and salt to taste. After it has cooked for a few minutes, mix in the rest of the coconut milk and cook for 5-10 minutes. Add fresh curry leaves and cook for a few more minutes.

Author: Shrinkingsodacan
Source: Based on aunt's recipe