Use a fork and roughly crush the cooked potatoes. Take care not to make a mash.
Blend green chili and coconut together without adding water.
Mix well the coconut blend, potatoes, curd and salt.
Dry roast mustard until it sputters. Add mustard and serve with chopped coriander leaves.
Food group: Vegetables & Legumes
Great combination for a tasty side dish that can be served with rice, millets, khichdi or bread.
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