Serves (4-6)

Boil, peel and cut the potatoes into 1 cm cubes.

Wash and chop the spinach finely.

Soak desiccated coconut in warm water for 10 minutes and grind with green chillies, roasted gram, garlic and ginger together to a paste.

Heat the oil in kadai. Add mustard. When it splutters, add black gram dal and red chillies. When the dal begins to brown, add curry leaves.

Add the coconut paste and fry till fragrant.

Add spinach and ¼ cup of water. Cover and simmer till spinach is cooked.

Add the potatoes and salt. Simmer for 3 more minutes.