Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
 800      gram          red spinach or spinach -- cleaned and washed
 200      gram          potatoes -- peeled and cut into
                        -- 1/2 inch cubes
                        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                    onion -- sliced
  12                    curry leaves
   1      inch          ginger -- julienne
   6                    green chiles -- slit lengthwise,
                        -- deseeded and
                        -- julienne

Preparation:

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.