| • | Chop the potatoes into half-inch cubes.
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| • | Boil the potato cubes with thin coconut milk in a pan.
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| • | Add ginger, curry leaves, salt and green chillies.
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| • | Simmer on low flame till the potatoes become soft.
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| • | Add powdered pepper to it.
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| • | Cook until the gravy gets thickened.
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| • | Now pour thick coconut milk and simmer for another 2 minutes.
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| • | Potato stew is ready. Serve with chapattis. |
