Combine coconut, green chillies and ginger in a mixer and blend into a paste without adding any water

Heat oil in a wok and add cumin seeds

When the seeds splutter, add the coconut-chilli paste and sauté for 2-3 minutes on medium heat

Add the potatoes, salt and peanuts next

Sauté for 4-5 minutes and add a cup of water. Bring it to boil

Once boiling, reduce heat and cook covered until the potatoes are cooked

When the desired consistency of the curry is achieved, add the curd

Mix well and cook covered for 2-3 minutes further

Add coriander leaves, mix and take off heat

Transfer on to a serving bowl and serve hot with fasting pooris/chapatis