Potato Kurma.

Boil potatoes,skin and cut into pieces and keep aside.

Grind half the quantity of masala with coconut scrapings.

Heat ghee in a pan and add remaining spices.

Fry for 2 or 3 minutes.

Put ground paste,mint leaves and onion into pan.

When onion turns brown add coriander powder, turmeric, salt and curry leaves.

Then add water. Close the vessel. When gravy thickens add boiled potatoes.

After 5 mins remove from fire and add lime juice and ghee