1. Dice the potatoes into 1/2" cubes.
2. In a pan, boil potatoes in thin coconut milk.
3. Add salt, curry leaves, ginger and green chillies.
4. Cook it on slow flame, till potatoes are cooked and soft.
5. Add pepper powder to it.
6. Cook it till the gravy thickens.
7. Add thick coconut milk and cook for another 2-3 mins.
8. Serve hot with roti.

Making Time: 30 minutes
Shelflife: 1 day
Makes: 2-3 servings