Ingredients

• 3 tblsp Vegetable oil
• 1/2 tsp Whole mustard seeds
• pinch Asafetida
• 8 Curry leaves
• 450 gm Potatoes, boiled, peeled and diced
• 1 Fresh green pepper, chopped
• 3 tblspCoconut, desiccated
• 1/2 tsp Salt
• 2 Fresh green chilies, chopped
• 1 tblsp Coriander leaves, chopped

Method

Heat the oil in a wok, add the mustard seeds, asefatida and curry leaves and let them sizzle for a few seconds. Add the potato and green pepper and stir fry for 5 minutes. Add the coconut and salt and stir fry for a further 6 minutes.

Sprinkle with the fresh chilis and coriander leaves before serving.