Curry masala powder or garam masala - 1 teaspoon (tsp.)
Turmeric powder - 1/2 teaspoon (tsp.)
Shredded coconut - 4 tablespoon (tbsp.)
-- For tempering--
Oil - 1 tablespoon (tbsp.)
Cinnamon stick - 1 inch
Cardamom - 1
Cloves - 2
Dry chili - 1
Curry leaf - 10
Salt - to taste.
Boil the potato and cut into 1 inch cubes.
Cut carrot into 1/2 inch cubes.
Cut onion and tomato into fine pieces. Slit the green chili vertically.
Take half the coconut and get the milk. i.e. Add a 1/2 cup of water to coconut and grind to a paste. Squeeze the coconut to get a thick coconut milk (first milk). Add another 1/2 cup of water and squeeze the coconut to get the light milk (second milk).
Grind the rest of the coconut into a fine paste by adding little water as possible.
In a pan heat the oil, add cinnamon stick, cardamom, cloves, one broken dry chili and sauté for couple of minutes.
Now add the onion and cook until it turns golden brown. Now add the tomato, curry leaves, carrots and sauté until they are half cooked.
Now add the potato, chili powder, coriander powder, curry or garam masala powder, turmeric powder, salt to taste and cook for a minute.
Now add the second (light) coconut milk and cook until the vegetables are cooked well. (add water as needed, if you want more curry.)
Now add the first (thick) coconut milk and cook until it begin to boil. Remove from heat and serve.