Ingredients

• 3 large potatoes, peeled and chopped into large pieces

• 1 onion, peeled and sliced finely

• 2 green chillies, slit lengthwise

• 1 inch piece ginger, cut into fine julienne's (strips)

• 2 cups coconut milk

• A few curry leaves, not bay leaves

• Salt and pepper to taste

• 2 teaspoons plain flour (maida)

• 1 teaspoon ghee or clarified butter

• 2 cloves

• 1/2 inch piece cinnamon stick

• 1/2 cup water

Instructions

1. Place potatoes, onion, green chillies, ginger, little salt and water in a pan and boil until potatoes are cooked.

2. Drain, saving the vegetable stock (water). Keep vegetables aside.

3. In a kadhai or wok, heat ghee. Add cloves and cinnamon.

4. Sprinkle plain flour and stir quickly. Now add the stock from the boiled vegetables.

5. Add the vegetables to this mixture, along with curry leaves and coconut milk.

6. After it comes to a boil, sprinkle pepper to taste and take it off the fire.

7. Serve with string-hoppers or plain bread (Chapatties).