Chop onions and green chillies finely. Mince the coriander leaves, garlic and ginger. Peel the potatoes and cut into cubes.
Grind the coconut into a fine paste.
Fry onions in oil.
When onions turn a light brown, add the minced garlic, ginger and green chilli.
Add Garam Masala together with the coconut.
Fry for a while, put in the rice and Dal. Fry till both are crisp.
Pour in warm water till it is about 2 inches above the level of the rice.
If the water dries up, add more warm water.
Add potato cubes and salt.
When the water begins to boil, lower the heat and simmer till rice is done.
Sprinkle coriander leaves on top.
Bawarchi of the week
Bridget White-Kumar is a cookery book author, food consultant and culinary historian. Colonial Anglo-Indian food is her area of expertise. She has brought out 7 recipe books specialising in Anglo-Indian cuisine.