INGREDIENTS :

METHOD :

Cut the potatoes and onions into small medium sized square pieces (after washing them) and put them into a vessel along with the green chillies and ginger (both cut into small pieces).

Now sprinkle some hot water on the grated coconut and squeeze out the milk from the coconut through a fine cloth.  Keep this milk aside calling it the first milk, grind the same coconut residue (left on the towel after squeezing the first milk) slightly, in the mixie with one cup of water, and again squeeze the milk out in the above way into a different vessel and call this the second milk.  Keep this aside and once again collect the same residue and add 3 cups of water to it and grind it into a fine mixture and again squeeze the ground coconut for extracting the milk into yet another vessel and this is called the third milk.

Now pour the third milk into the vessel containing the cut vegetables and keep it on the fire to boil.  When it is boiling add the second milk and allow it to remain on the fire for another 2-3 minutes.  Remove from the fire adding the first milk and few leaves of fresh curry leaves.  Finally add the teaspoon of coconut oil and serve while hot.