|
Ingredients
|
Quantity
|
|
Red spinach – cleaned and washed
|
800gms
|
|
Potatoes – peeled and cut in to 1.5 cm.
cubes
|
200gms
|
|
Salt
|
to taste
|
|
Grated coconut
|
90gms
|
|
For the
tempering:
|
|
|
Coconut oil
|
2 tbsp
|
|
Mustard seeds
|
1 tsp
|
|
Urad dal – washed and dried
|
1 tsp
|
|
Onion – sliced
|
1
|
|
Curry leaves
|
12
|
|
Ginger
|
1” piece
|
|
Green chillies – slit lengthwise,
deseeded
|
6
|
Parboil the potatoes with salt to taste. Drain and keep aside.
Heat oil in a pan and season with mustard seeds. When they splutter, add urad
dal and stir until light golden. Add onions and sauté until translucent and
glossy. Add ginger and green chillies and stir for a few seconds. Add curry
leaves and stir well. Add spinach and stir-fry until almost dry. Add potatoes
and stir-fry until done and dry. Add the grated coconut and stir for a minute.
Remove from heat and adjust the seasoning.
