Ingredients: Thin Malai of 1 tender coconut (nariyal pani walla)
1 cup thick slices of onion.{A}
1/2 cup finely cut onion.{B}
1/2 cup coconut scrap
2 medium potatoes, cut into cubes. Do not remove skin.
3 whole black pepper+ 1″ dalchini (cinnamon) + 1 small elaichi + 2 lavang (cloves)= whole garam masala
3 tsp khus khus (poppy seeds), 4 tsp whole dhaniya (coriander seeds).
Red chilly powder as per taste (2 tsp?)
salt APT.
pinch of turmeric.
1/2 tsp sugar.
coconut scrap and coriander leaves for garnishing/decoration.
For Tempering ( bhagar) 1/2 tsp mustard seeds (rai), pinch of hing. 1tsp oil
2 tbs oil for cooking.

Method: Take pan heat oil, add all whole garam masala items +khus khus +dhaniya. Cook for 1 minute. Add Onion {A} and cook till onions are brown. Add coconut scrap and cook for 1 minute. Remove this mixture {C} and cool. Grind fine in a grinder and keep {C} aside.
Take another pan, add 2 tsp oil and add onion {B}. Do not brown>just pink. Add malai of nariyal pani+ potatoes + little water. Cook till potatoes are cooked/soft. Add red chilly , salt, turmeric and 1/2 tsp sugar.
Finally temper with little oil>mustard seeds+hing. Cover and cook for 2 more minutes.
garnish with coconut scrap and coriander leaves.
Serve hot and remember “Uncle”