Parboil potatoes and grate it into a bowl. Add 1/2 tsp red chilli powder, turmeric powder, salt, 1/2 of the lemon juice, coriander leaves and 2 tbsp maida. Mix well.
Make small balls out of the potato mixture and deep fry it in medium hot oil. Once it turns golden brown colour, transfer it into a tissue paper. Keep this aside.
In a bowl, mix curd, 1/2 tsp red chilli powder and 1 tbsp maida. Mix well and add little water to make a smooth paste with no lumps.
In a non stick pan, add oil, jeera, mustard seeds. When it splutters, add dry red chilli (cut it into two pieces) and curry leaves. Add ginger and garlic. Saute well till it turns its colour.
Now add the curd mixture into it. Mix well and let it cook for sometime (till it becomes slightly thick).
When it bubbles for sometime, now add the fried potato balls into it. Mix well and it will absorb all the flavours of the curd mixture.
When all the gravy is absorbed by the potato balls, take it off from heat.
Garnish with coriander leaves and while serving sprinkle little dessicated coconut on it. Serve it hot as a starter.
