Spinach - 2-3 bunches - chopped
Sweet potatoes - 2 medium - cut into small pieces
Onion - 1 medium (chopped to small pieces)
green chilies - 3
Dhania (coriander seeds) powder - 1 table spoon
Red chili powder - 1 TSP
Salt - 1/2 TSP - as much as you are used to
Corriander - 1 bunch finely chopped
Curry leaves - 6-7
Add little oil to the non stick pan and add a pinch of cumin seeds, black mustard seeds, and 2 dried red chilies and couple of chopped garlic cloves and curry leaves. Add chopped onions and green chilies and fry them 3-4 minutes. Add finely chopped Spinach and fry it for few minutes and then lower the flames and add sweet potato pieces and place the lid. Water from spinach is enough for the sweet potato to cook. Once the sweet potato is softened add salt, red chili powder and dhania power and mix well and close the lid for few minutes. Once you notice the curry getting thicker add chopped coriander to it and switch off the flame.
Its very tasty with rice and even more with chappatis or tortillas.
Spinach is a rich source of vitamin A, vitamin C, vitamin E, vitamin K and the list goes on and adding Sweet potato which is rich in complex carbohydrates, dietary fiber, beta carotene not only makes it tasty but makes you feel that you are eating healthy.
Sweet potatoes - 2 medium - cut into small pieces
Onion - 1 medium (chopped to small pieces)
green chilies - 3
Dhania (coriander seeds) powder - 1 table spoon
Red chili powder - 1 TSP
Salt - 1/2 TSP - as much as you are used to
Corriander - 1 bunch finely chopped
Curry leaves - 6-7
Add little oil to the non stick pan and add a pinch of cumin seeds, black mustard seeds, and 2 dried red chilies and couple of chopped garlic cloves and curry leaves. Add chopped onions and green chilies and fry them 3-4 minutes. Add finely chopped Spinach and fry it for few minutes and then lower the flames and add sweet potato pieces and place the lid. Water from spinach is enough for the sweet potato to cook. Once the sweet potato is softened add salt, red chili powder and dhania power and mix well and close the lid for few minutes. Once you notice the curry getting thicker add chopped coriander to it and switch off the flame.
Its very tasty with rice and even more with chappatis or tortillas.
Spinach is a rich source of vitamin A, vitamin C, vitamin E, vitamin K and the list goes on and adding Sweet potato which is rich in complex carbohydrates, dietary fiber, beta carotene not only makes it tasty but makes you feel that you are eating healthy.
