Boil potatoes, peel and cut into small pieces.

Grind coconut, chillies, coriander, garlic and ginger. Add water while grinding to get a liquidy consistency.

Heat oil and add mustard seeds. When they start to pop, add hing and curry leaves. Now add chopped onion and fry till golden brown.

Add the coconut paste, a little water, potatoes and salt. Bring to a boil. Then add salt and jaggery and let it boil a little more.

Add kokum just before removing from heat.

Serve hot with Rice or Chappatis.