Naadan stew

Ingredients:
Potatoes - 2, boiled and peeled
Onions - 1, sliced
Green chillies - 3/4, slit
Ginger - 1 inch piece, cut into tiny pieces
Coconut milk - 1 cup
Salt to taste
Curry leaves
Coconut oil - 1 tbsp
Pepper powder(optional)

Method:
Mash the potatoes. Boil them for 5 minutes along with onions, ginger, green chillies, and salt. When the water reduces slightly, add the coconut milk. Bring to a boil and take off the stove. Add the pepper powder, curry leaves and coconut oil.

Postscript:
The red color you see in the picture is that of a ripe green chilly!

Egg masala curry

Ingredients:
Eggs - 6, boiled
Potatoes - 2 medium, cubed
Tomatoes - 2 medium, cut into small pieces
Onions - 2 medium, thinly sliced and cut in the middle
Green chillies - 3 or 4, slit in the middle
Ginger - 1", cut into small pieces or crushed
Curry leaves, mint and coriander leaves.
Oil - 2 tablespoons

Ingredients for masala (to be fried and ground into paste)
Coconut - 1 half, shredded
Chilli powder - 1 teaspoon
Turmeric powder - 1/2 teaspoon
Coriander powder - 4 teaspoons
Pepper powder - 1/2 teaspoon
Garam masala powder - 1/2 teaspoon

Method:
Boil the eggs. Remove the shells and slit them slightly all around.
Heat a frying pan with 2 tablespoons of oil in it.
Add the cut onions, green chillies, ginger and curry leaves and saute until onions are transparent.
Then add the tomatoes and stir well, followed by the potato cubes.
Stir for a few minutes and add the ground masala paste. Add enough water for the potato cubes to cook.
When the potatoes are done, add salt. Then add the eggs, cover the frying pan and bring to a boil.
Garnish with the curry leaves, mint and coriander leaves.

Kewa Datshi (Bhutanese Potato and Cheese curry)

Disclaimer: I am posting what I think goes into making this curry. This was made by my brother, who doesn't like anybody around while he cooks! :D So I was unable to check what he did or photograph it!

Ingredients:
Potato spuds
Cheese
Onions - sliced
Tomatoes - sliced
Ginger - sliced
Dried red chillies (round)
Chilli powder
Turmeric powder
Salt
Butter (or oil)

Method:
Cook the potato spuds in a pan of water, along with butter and salt. Bring to a boil, reduce to a simmer, and cook for about 20 minutes or until the potatoes are tender. Just before the potatoes are done, add the cheese, onions and chillies. Garnish with coriander leaves.

Postscript: My brother makes ema datshi (chillies and cheese curry) and shamu datshi (mushroom and cheese curry) too.