Crunchy Potato

1 potato
1 tbs coconut oil
1 tsp mustard seeds
4-5 finely sliced green chillies
5-6 curry leaves
Half a bowl of cashew nuts
1 cup grated coconut

Cut the potato in even size pieces and add some salt and blanch in water.

Heat coconut oil in a pan, add mustard seeds, green chillies, curry leaves and cashew nuts.

When the cashew nuts start turning brown, add the potato pieces, salt and grated coconut.

Saute well and serve hot.

Courtesy: Chef Marut Sikka,