Cheera Thoran
Equipment
- Heavy-based Pan
Ingredients
- 2-3 tablespoons Coconut oil
- 1 teaspoon Mustard seeds
- 1 teaspoon Urad dal rinsed and drained
- 1 Onion large, chopped
- 1 Ginger 2.5-cm / 1-inch piece fresh, peeled and grated
- 4-8 Green chillies de-seeded and chopped
- 10-12 Curry leaves
- 250 g Potatoes (2 medium), cut into small cubes
- 750 g Red spinach shredded
- 100 g Coconut (1 cup) grated fresh
- Salt
Instructions
- Heat the oil in a large, deep heavy-based pan over medium heat, add the mustard seeds, and stir-fry for 1 minute, or until they start to splutter.
- Add the urad dal and stir-fry for about 1 minute, or until lightly golden, then add the onion and stir-fry for about 2 minutes, or until translucent and glossy. Add the ginger and chillies and stir-fry for a few seconds, before adding the curry leaves.
- Stir, then add the potatoes and stir-fry for about 5 minutes, or until the potatoes are half cooked.
- Now add the spinach and coconut and season with salt. Cover with a lid and cook for 3 minutes or until the spinach has wilted.
- Remove the cover and stir-fry for 3-5 minutes, or until all the moisture has evaporated and the potatoes are soft. Remove from the heat and adjust the seasoning, if necessary.
Video
Nutrition
Serving: 6gSodium: 205mgCalcium: 144mgVitamin C: 82mgVitamin A: 11786IUSugar: 4gFiber: 7gPotassium: 968mgCalories: 182kcalSaturated Fat: 9gFat: 11gProtein: 6gCarbohydrates: 19gIron: 4mg
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