To begin making the Tisryache kaalvan, shell (keep one shell intact) and wash the tisrya.

In a kadhai, heat oil and add red chillies and roast. Keep aside to cool. Similarly roast mentioned whole spices using little oil and keep aside to cool.

Now again heat a tbsp of oil in the kadhai add the sliced onions to it. Add a quarter tsp of salt to it. Saute till transparent.

Now add the grated coconut and saute till it turns little brown.

Switch off the heat and let the mixture cool.

In the meantime, heat oil for tempering in a saucepan and add the finely chopped onions and garlic to it. Saute till onions turn translucent. Add the turmeric and red chilli powder

Add the cubed potatoes and mix. Add little water so as to cover the potatoes. Cook for a while with the lid on.

Now add the tisrya and mix well. Cook covered till both the potatoes and the tisrya are cooked.

Grind together all the roasted ingredients into a fine paste using sufficient water. Add this paste, garam masala (if not using whole spices) and salt to taste to the cooked tisrya. Add sufficient water to get a gravy of medium thick consistency. Keep simmering on low flame for about five minutes.

Garnish with Fresh coriander leaves and serve this curry with steamed rice or bhaakari!