Name: Cheera Thoran
Ingredients: 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; 2 tb Coconut oil; (30 ml.); 1 ts Mustard seeds; (5 g.); 1 ts Urad dal; washed and dried (5; ; g.); 1 Onion; sliced (60 g.); 12 Curry leaves; 2 1/2 Cm ginger; julienne; 6 Green chillies; slit lengthwise,; ; deseeded and; ; julienne

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Grains		Femina, Femina4, Vegetable m	4	servings

INGREDIENTS

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
2	tb	Coconut oil; (30 ml.)
1	ts	Mustard seeds; (5 g.)
1	ts	Urad dal; washed and dried (5
		; g.)
1		Onion; sliced (60 g.)
12		Curry leaves
2 1/2		Cm ginger; julienne
6		Green chillies; slit lengthwise,
		; deseeded and
		; julienne

INSTRUCTIONS

FOR THE TEMPERING
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 saut. 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.
Converted by MC_Buster.
NOTES : (Spinach-Potato Fry)
Converted by MM_Buster v2.0l.

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