Heat a tawa, dry roast the ingredients in medium flame- 2 teaspoon Bengal gram dal, 2 teaspoon urad dal, 1 teaspoon cumin seeds, 1 teaspoon peppercorn, 1 teaspoon fennel seeds and 2 red chillies

Once roasted, allow the spices to cool down and then transfer to a mixie jar

Along with the spices add the ingredients and grind to a fine paste - 4 large garlic pieces, chopped 1/2 inch ginger, 1/2 teaspoon turmeric, 1/2 teaspoon cinnamon powder, 2 teaspoon chilli powder, 2 teaspoon coriander powder, 1/2 inch coconut- 2 pieces and necessary salt and water

Peel the skin of the potatoes and make tiny holes using fork, so that the masala will get coated well

Heat a kadai and add 2 teaspoon oil, temper with 2 teaspoon mustard seeds and once the seeds start to splutter, add the boiled potatoes and mix well

Add the ground masala to the potatoes and mix well, add required water to cook the masala with the potatoes

Once the masala starts thickening, turn off the stove and add a teaspoon of coconut oil for a good flavour. Spicy potato curry ready to serve

Serve the spicy potato curry hot with rice varieties like sambar rice, rasam rice,curd rice and rotis

Potatoes can be replaced with paneer and cauliflower