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Ingredients (Measurement Conversion Calculator) Mango powder - 1.5 teaspoons
Red chillies - 2, sliced
Salt - 1 teaspoon
Curry leaves - 4
Coriander powder - 1.5 teaspoons
Garlic pulp - 1 teaspoon
Chili powder - 1 teaspoon
Cilantro - 2 Tablespoons, chopped
Oil - 4 Tablespoons
Shredded ginger - 10 pieces
Water - 0.25 pint
Spinach - 9 oz
Onion - 1, finely chopped
Tomatoes - 2, sliced
Kalonji - 0.25 teaspoon
Potatoes - 6
Fenugreek seeds - 6
Directions
Heat oil and fry the onion, curry leaves, fenugreek and kalonji until they have changed colour. Reduce the heat to medium and add the tomatoes, garlic, chili powder, coriander, salt and mango powder. Stir fry for 3 to 5 minutes before adding the spinach and the potatoes. Continue to stir-fry for 5 minutes. Add water, cover and cook over a low heat for 10 to 15 minutes. When the potatoes are cooked through, add the red chillies and the cilantro and remove from heat. Garnish with the shredded ginger and serve with chapatis.
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Vegetable dish, can be served as side dish or main dish
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