Ingredients:

• 1 cup – grated Coconut
• 1 cup – spinach, washed and finely chopped
• 1/2 kg – potato, boiled and peeled
• 1/2 cup – onion, finely chopped5 to 6 – Green chillies
• 1/2 tsp – Mustard Seeds
• 2 tbsp – oil
• 1/2 tsp – mustard
• 2 tsp – black gram (urad) dal
• 2 – dry red chillies, broken into pieces
• few Curry leaves
• 1/4 tsp – Asafoetida powder
• salt to taste

Method:

1. Grind coconut with green chillies and mustard to a coarse paste.
2. Heat the oil in a thick kadai.
3. Add mustard.
4. When it splutters, add the dal and chillies.
5. When the dal is light brown, add curry leaves, asafoetida and onion. Fry till the onion is golden brown.
6. Add spinach and cook till it turns soft.
7. Crush the potato and add to the kadai.
8. Add the ground paste and salt.
9. Keep covered on a low flame and cook for 5-8 minutes, stirring often
10. Serve hot with chapatti or as a side dish for traditional lunch.
11. Note:
12. Spinach offers twice as much fibre as other greens