Cut the potato in diamond shaped pieces and add some salt and blanch in water till tender. Strain and keep aside.
In a wok add coconut oil. Crackle mustard seeds and green chillies.
Add the cashew nuts and saute till golden.
Add the curry leaves and potatoes. Add some salt (Add salt in moderation as the potatoes have been blanched in salted water). Saute till the potatoes are crispy.
Add a cup of freshly grated coconut. Toss. Cook for 2 more minutes.
Serve with some hot rotis and a curry.
Potatoes cooked with curry leaves, coconut, mustard seeds and cashew nuts.