Name: Potatoes with Fresh Coconut and Chiles (Thenga Urulikazhangu)
Yield: Serves 8
Cuisine: India
Ingredients: 4 fresh green Thai, cayenne, or serrano chiles, stems removed, cut in half lengthwise (do not remove the seeds); ½ cup shredded fresh coconut; or ¼ cup shredded dried unsweetened coconut, reconstituted (see Note); 12 medium-size to large fresh curry leaves; ¼ teaspoon ground asafetida; ¼ teaspoon ground turmeric; 4 dried red Thai or cayenne chiles, stems removed; 1 teaspoon black or yellow mustard seeds; 1 tablespoon skinned split black lentils (cream-colored in this form, urad dal), picked over for stones; 2 tablespoons canola oil; 2 pounds russet or Yukon Gold potatoes, peeled, cut into 1-inch cubes, and submerged in a bowl of cold water to prevent browning; 2 teaspoons coarse kosher or sea salt; ¼ cup finely chopped fresh cilantro leaves and tender stems