Cheera Thoran (Spinach-Potato Fry)

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Ingredients: (Serves 4)

 800 g red spinach or spinach, cleaned and washed
200 g potatoes, peeled and cut into 1.5 cm cubes
salt to taste
90 g grated coconut

For the tempering:
2 tbs (30 ml) coconut oil
1 tsp (5 g) mustard seeds
1 tsp (5 g) urad dal, washed and dried
1 (60 g) onion, sliced
12 curry leaves
2.5 cm ginger, julienne
6 green chillies, slit lengthwise, deseeded and julienne

Instructions

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 till almost dry. Add potatoes and stir-fry till done and dry. Add the grated coconut and stir for a minute. Remove from heat and adjust the seasoning

Remove to a serving bowl and serve with pathrie, iddiappam, steamed rice or as an accompaniment.