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Name: Cheera Thoran
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 4
Cuisine: American
Ingredients: ; 1.5 cm. cubes; 200 g Potatoes; peeled and cut; Salt to taste; 800 g Red spinach or spinach;; 90 g Grated coconut

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INGREDIENTS

; 1.5 cm. cubes
200 g Potatoes; peeled and cut
Salt to taste
800 g Red spinach or spinach;
90 g Grated coconut

Servings

INSTRUCTIONS

MMMMM---------------------FOR THE TEMPERING-------------------------- 2 tb Coconut oil; (30 ml.) 1 ts Mustard seeds; (5 g.) 1 ts Urad dal; washed and dried -(5 ; g.) 1 Onion; sliced (60 g.) 12 Curry leaves 2 1/2 Cm ginger; julienne 6 Green chillies; slit -lengthwise, ; deseeded and ; julienne 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 saute until translucent and glossy. Add ginger and green chillies and stir for a few seconds. Add curry leaves and stir well. Add spinach and stir-fry till almost dry. Add potatoes and stir-fry till 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. NOTES : (Spinach-Potato Fry)

NOTES

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Cheera Thoran

; 1.5 cm. cubes
200 g Potatoes; peeled and cut
 Salt to taste
800 g Red spinach or spinach;
90 g Grated coconut

MMMMM---------------------FOR THE TEMPERING--------------------------      2 tb Coconut oil; (30 ml.)      1 ts Mustard seeds; (5 g.)      1 ts Urad dal; washed and dried           -(5           ; g.)      1    Onion; sliced (60 g.)     12    Curry leaves  2 1/2    Cm ginger; julienne      6    Green chillies; slit           -lengthwise,           ; deseeded and           ; julienne   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 saute until  translucent and glossy. Add ginger and green chillies and stir for a  few seconds. Add curry leaves and stir well. Add spinach and stir-fry  till almost dry. Add potatoes and stir-fry till 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.        NOTES : (Spinach-Potato Fry)

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Nutrition

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Serving Size: 1 Serving (273g)
Recipe Makes: 4 servings

Calories: 80
Calories from Fat: 68 (85%)

Amt Per Serving		% DV

	Total Fat 7.5g	10 %
	Saturated Fat 6.7g	33 %
	Monounsaturated Fat 0.3g
	Polyunsanturated Fat 0.1g
Cholesterol 0mg		0 %
Sodium 43.3mg		1 %
Potassium 80.1mg		2 %
Total Carbohydrate 3.4g		1 %
	Dietary Fiber 2g	8 %
	Sugars, other 1.4g
Protein 0.7g		1 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 80

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