Ingredients: potato, carrots(optional), onion, garlic, ginger, curry leaves, coconut milk, coconut oil, tomato, black mustard seeds, green chilli, coriander powder, red chilli flakes, black pepper, salt, fennel seeds powder, garam masala, tumeric
Peel the potatoes(ten small, i used) and carrots (I had carrots that were about to go bad so... I used them. About 4 medium sized) chop them up roughly. Not small. Chop up a big tomato roughly too and slit around 5 green chillies.
Toss them in a pressure cooker and add a spoon of fennel, coriander, chilli, black pepper, garam masala, tumeric and salt each. Add a couple splashes of coconut milk, some water(depends on how soupy you want it) and pressure cook till two-three whistles(or until you think your potatoes are soft but still holding shape)
Prepare tadka while it cools btw. Coconut oil(3 tbsp max) in a hot pan, pop the mustard seeds(a tsp)in the hot oil(keep stirring otherwise it will burn), add the curry leaves(2 stalks), thinly sliced onion(I used 2) and ground ginger garlic(2 spoons). Fry until the onions get slightly golden and crisp
Once the steam has released, open the cooker, mash the potatoes a lil bit with your spoon, pour in the rest of the coconut milk. I had a 250ml container. Add more if you want it soupy, less if you want it thick. Now bring it up to a simmer. Never boil coconut milk. It splits.
Adjust the salt and chilli flakes if need be, add your tadka, mix it up. Garnish with fresh, shredded curry leaves if you'd like.
Serve with chapati or appam (rice works too) or just eat it like a soup like i did<3
@chefboyroui here you go and anyone else interested<3
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