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1: Cut the potato into cubes and cook until they’re fork tender (around 5 minutes).

2: Drain the potatoes and pat dry, deep fry until golden brown and set aside.

3: In a kadhai, add oil and let it heat up, then add coconut, shallots, garlic, ginger, fennel seeds, pepper, curry leaves, and cumin seeds.

4: Saute until the shallots are cooked and the coconut turns golden.

5: Blend the mixture into a coarse paste and set it aside.

6: In the same kadhai, add oil, green chillies, and curry leaves, then add back the paste and cook for 30 seconds.

7: Add the deep-fried potatoes and mix well, checking for salt and adding if necessary.