Potato and spinach / Cheera Urulakkizhangu masala

Ingredients
1/2 bunch of spinach
2 medium size potatoes
1 small tomato
1 medium size onion
Ginger 1/2 inch chopped
Green chilly 1 or 2
Pepper powder or chilly powder 1 teaspoon
Coriander powder 2 teaspoon
Mustard seeds 1 teaspoon
Garam masala ¼ teaspoon
Salt
Coriander leaves chopped 2 table spoon
Coconut oil 1 table spoon

How to prepare
Boil potatoes and remove skin.
Cut them into small pieces.
Heat oil.
Let the mustard seeds splutter.
Sauté finely chopped onion.
Keep stirring after adding chopped ginger and green chilies.
Add tomato pieces and all the powders.
Stir for a while.
Add salt , potatoes, garam masala and coriander leaves.
Stir till the masala cover the potatoes.
Then add chopped spinach.
Sprinkle little water over it.
Mix and keep covered.
Cook till done.
Add cumin seeds or black gram dal according to the taste of North or South in the beginning.
Best to have with chapattis.
Submitted to JFI-green leafy vegetables hosted by Indira of Mahanandi