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

How to Make Potato and Spinach Palya

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