This is a light, summery spinach stir fry - again a slight variation on a traditional Indian recipe. The potatoes are optional.
2 bunches spinach - chopped
4 small potatoes - boiled and cubed
8-9 cloves garlic - chopped
1 green chili - chopped or slit through almost all the way if you want to remove it safely before eating
1/2 tsp mustard seeds (for tempering)
2 dried red chilies (for tempering - optional)
1/2 tsp turmeric powder (one of nature's wonder foods)
1 tbsp vegetable oil
Boil the potatoes and set aside. In a tablespoon of hot oil fry mustard seeds and drop dried red chillies whole or roughly torn into two parts, then add garlic and green chilli and fry for a minute or two.
Add turmeric and the potatoes and fry for a couple more minutes, stirring continuously so the potatoes don't stick to the bottom. Add spinach and cook for a further 3-4 mins. No need to add water. Add salt to taste (keep in mind that spinach already contains a fair amount of salt naturally).
Serve with roti, rice and yogurt, or bread or tacos.
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