Lingkan Reang
Heat oil in a pan, saute onions, green chilies, and salt until onions are translucent.
Add potatoes and saute for 2 minutes.
Mix in chili powder, turmeric, and water, cover until boiling.
Uncover, add coriander powder, and cook until potatoes are soft.
Lower flame, add coconut milk and fennel powder, adjust seasoning.
Prepare tempering with mustard seeds, curry leaves, and red chilies, mix into the curry.
Serve hot with poori, chapati, idiyappam, appam or naan