Kobbari Annam Recipe

Ingredients:
3 potatoes, washed, boiled, peeled and cubed
1 large onion, finely chopped
2 green chillis, slit length wise
2 tomatoes, quartered
10-12 fresh curry leaves
1 tsp ginger-garlic paste
pinch of turmeric pwd
1/2 tsp red chilli pwd (adjust)
1 tsp coriander pwd
salt to taste
1 tbsp coriander leaves
1/2 tbsp oil
Make a paste by adding little water:
2 tbsps grated fresh coconut
1 tbsp poppy seeds/khus-khus/ghasagasalu

Method:
Heat oil in a vessel, add the chopped onions, green chillis and curry leaves and saute for 4-5 mts
or till the onions turn transparent.
Add ginger garlic paste and fry further for another 3 mts. Add the chilli pwd, turmeric pwd,
coriander pwd and salt. Combine well.
Add the quartered tomatoes and boiled and cubed potatoes and cook on medium heat for 6-7 mts.
Reduce heat, add the ground coconut-poppy seeds paste and combine. Cook for 3-4 mts.
Add a glass of water, adjust salt and cook covered till you get the desired gravy consistency.
Garnish with fresh coriander leaves and serve with hot rotis, coconut rice or any flavored rice.