Grind the chopped coconut to a coarse mixture.

Add rice(soaked and strained) green chillies cumin seeds and little water.
The coconut and rice ratio should be 3:1.
Blend to a thick paste.

Transfer to a bowl and add besan and salt.

Mix well and make tikki shaped bara and deep fry till golden brown from all sides.
In the meantime prepare the masala paste.

Take all the listed ingredients in a blender and make a smooth paste by adding 2-3tbsp water.

Fry the potatoes till light brown.
Heat oil in a kadhai, add bay leaves and cumin seeds.

When splutter add the tomato puree and turmeric powder.
Mix well and cook for 2mins.

Add the prepared masala paste and mix.

Take coriander powder, curry powder and red chilli powder in a small bowl.
Add little water and mix well.

Add this mixture to the kadhai.
Cook till oil separates.
Add the fried potatoes, mix.
Add 2 cups of hot water and mix well.

Cook covered for 3-4 mins. Adjust seasoning.
Then add the coconut milk and mix well.

Finally add the fried bara, mix lightly and switch off.
Keep covered for 10-15mins before serving.

While preparing the gravy, make it a little watery than the normal gravy, as the fried baras will absorb a lot of moisture.

Garnish with chopped coriander leaves and serve with hot steamed rice, naan or paratha.

To make the curry red in colour, you can add kashmiri red chilli powder.
You can use chana daal in place of rice.