Ingredients

• 3 - medium-sized potatoes
• 1 - 13.5 Oz (400 ml) can of coconut milk (unsweetened)
• 4-6 - roasted red chillies
• 1 tsp - tamarind paste
• salt to taste
• a pea-sized pinch of hing dissolved in water
• coconut oil for seasoning

How to Make Batate Coconut

• Cut the potatoes into half-inch square pieces and boil to medium tenderness.
• Mix the coconut milk, red chillies and tamarind paste in a blender.
• Transfer the boiled potatoes and coconut milk mixture to a pan.
• Boil on low flame for about 10 minutes until the gravy thickens.
• Add salt to taste and the hing water.
• Add a few drops of coconut oil (optional)