Cheera Thoran

Course : Curry
Serves: 4
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800 gram red spinach or spinach -- cleaned and washed
200 gram potatoes -- peeled and cut into 1/2 inch cubes
1 teaspoon salt to taste
90 grams grated coconut
---for the tempering---
2 tablespoons coconut oil
1 teaspoon mustard seeds
1 teaspoon urad dal -- washed and dried
1 medium Onion -- sliced
12 medium curry leaves
1 piece ginger -- julienne
6 medium green chiles -- slit lengthwise, deseeded and julienne

Preparation / Directions:

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 sauté until translucent and glossy. Add ginger and green chiles and stir for a few seconds. Add curry leaves and stir well. Add spinach and stir-fry until almost dry. Add potatoes and stir-fry until 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.

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