Ingredients 

• 3 medium sized potatoes
• Unsweetened 400 ml coconut milk
• 4-6 roasted red chilies
• 1 tsp tamarind paste
• Salt to taste
• Pea-sized asafoetida (hing) dissolved in water

• Cut potatoes into 1/2 inch square pieces and boil to medium tenderness. 
• In a blender mix coconut milk, red chilies and tamarind. 
• Transfer boiled potatoes and coconut milk to a pan. 
• Boil on low flame for 10 minutes till gravy thickens 
• Add the asafoetida solution. 
• Add a few drops of coconut oil