Potato-Spinach Fry. Urulai-kizhangu Pasalai keerai Varuval.

Ingredients:

Potatoes 2 large
Baby spinach 1 bag (chop coarsely)
Salt
Turmeric powder 1/4 spoon
Chili powder 1 spoon
Cumin powder 1/4 spoon
Coriander powder 1/4 spoon
Mustard seeds 1/4 spoon
Cumin seeds 1/4 spoon
Uead dal 1 spoon
Oil few spoons.

Method:

Boil potatoes for about 10-15 minutes. Peel them and cube them. Set aside.

In a wide wok, heat oil. Add mustard, cumin and urad dal. Let them splutter well.

Stir-in potatoes now. Fry over high heat for few minutes. Let the oil get well coated to it.

Turn back to medium heat….add salt, turmeric, chili, coriander and cumin powders to it.

Fry real good. When you feel the potatoes are crispy and reddish in color….add spinach and stir-fry over high. Let the spinach wilt and also lose its moisture completely.

Serve warm to go with your chappathi or rice.