12 cherry tomatoes
2 medium-size potatoes
2 garlic cloves
1 tsp turmeric
1 tsp mustard seeds
2 green chillies
2 tbsp coconut cream
1 tbsp mustard oil
Salt & Water as required
Heat a non-stick pan with mustard oil.
Add the potatoes (cut into wedges) with garlic and stir it in medium-low flame for 5 minutes.
Put the cherry tomatoes (cut into half) with mustard seeds and mix with the potatoes.
Add a cup of water mix with coconut cream and turmeric. Let it simmer for 10 minutes in low flame.
Now add the green chillies with a half cup of water and a little salt to taste. Let it
boil for 8 more minutes in low flame to finish the dish.
Serve your Cherry Tomatoes Potato Curry with some steamed rice and enjoy!