Ingredients:

800 grms spinach

200 grms potatoes, peeled and diced

90 grms coconut, grated

Salt to taste

For tempering:

2 tbsp coconut oil

1 tsp mustard seeds

1 tsp red chilli powder

1 Onion, sliced

2 sprigs curry leaves (or basil as substitute)

1 inch piece ginger, julienned

6 green chillies, julienned

Directions:

Parboil the potatoes with salt, drain and keep aside.

Heat oil in a pan. Add mustard seeds. When they splutter, add chilli powder and fry till golden brown. Add onions and fry till translucent. Add ginger, green chillies and curry leaves and fry well.

Add the spinach and fry till almost dry. Then put the potatoes and cook till done and the moisture evaporates.

Add grated coconut and toss for a minute.

Remove from heat and serve hot as an accompaniment with rice.