1. In an non-stick pan roast the dessicated coconut till red and crisp.
2. Roast the red chilies and coriander seeds too.
3. Add the chopped onions and fry till light golden.
4. Transfer all the roasted and fried items into a mixer.
5. Grind to a fine paste along with red chilli powder and turmeric.
6. Add some water to get smooth paste.
7. Heat oil in a pressure cooker, fry masala paste for 5 mins.
8. Add the tondli slices, peeled baby potatoes and chopped tomatoes.
9. Sprinkle salt and add about 1.5 glasses of water.
10. Cover and cook for 20 mins.
11. Open the lid when cool, stir well to blend the veggies and masalas.

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