3 potatoes (big)

2 green chillies

6 red chillies

1 piece ginger

4 tsp oil

4 garlic cloves

Curry leaves

½ tsp mustard

½ tsp red chilli powder

½ cup coconut (grated)

Salt as required


Peel and parboil potatoes. Chop into finger sized pieces with the same thickness and set aside. Coarsely grind together coconut, red chillies, ginger, garlic and green chillies. In a deep bottomed pan, pour oil and splutter mustard seeds and add curry leaves.

Add the grinded mixture to the pan and sauté for 4 minutes in low flame. Add the potatoes, salt and red chilli powder and cook in low flame for 10 minutes with a lid on. Tasty aloo sukka is ready.