Ingredients:

• 1/2 kg- Potato
• 2 bunches- Spinach (palak)
• 1/2 cup- grated Coconut
• 2 tbsp- roasted gram
• 6 green chilies
• 4 flakes Garlic
• 3 cm Ginger
• 3 tbsp oil
• 1 tsp- mustard
• 2 tsp- Urad Dal
• 2 red chilies, broken into pieces
• Curry leaves few
• salt to taste

Method:

1. Boil, peel and cut the potatoes into 1 cm cubes.
2. Wash and chop the spinach finely.
3. Grind coconut, green chilies, roasted gram, garlic and ginger together to a paste.
4. Heat the oil in kadai. Add mustard. When it splutters, add urad dal and red chilies.
5. When the dal begins to brown, add curry leaves.
6. Add the coconut paste and fry till fragrant.
7. Add spinach and 1/2 cup water. Cover and simmer till spinach is cooked.
8. Add the potatoes and salt. Simmer for 3 more minutes. Serve hot.

Recipe courtesy of Chandra Bhat