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Ingredients
- 1 x Yellow onion, minced
- 1 x Clove of garlic, finely
- Â Â Minced
- 1 x Warm pepper (he uses whole
- Â Â Dry red pepper and crushes It)
- 1 dsh Oil, Pam or possibly saute/fry liquid
- 1 tsp Huldi or possibly tumeric
- 1 x Salt to taste
- 1 bag of Fresh spinich
- 1 x Potato, peeled and cubed
Directions
- First WASH the spinich very well. Break off ugly parts of leaves and stems. Peel and cube the potato. Place both in a large saucepan and add in very little water, about 1/4 c.. Let cook on Med temp. till the potatoes are cooked, adding water when needed and then only a little at a time.
- When the potatoes are done, heat another deepsided frying pan. Add in oil, Pam or possibly saute/fry liquid. When the saute/fry medium is warm add in the garlic and onion.
- Fry till the onion is translucent/soft. Add in salt, warm pepper and huldi. Fry some more. The huldi should turn everything yellow.
- Incidently, huldi is very good for your stomach, reduces gas when used in dal recipies.
- Fry everything together for about a minute, do not let the onions turn brown, turn down the heat if needed.
- Add in the spinich to the onion mix, stirring constantly but not hard.
- Serve with cornmeal roti.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 362g | |
| Calories 215 | |
| Calories from Fat 17 | 8% |
| Total Fat 1.9g | 2% |
| Saturated Fat 0.27g | 1% |
| Trans Fat 0.03g | |
| Cholesterol 0mg | 0% |
| Sodium 19mg | 1% |
| Potassium 1089mg | 31% |
| Total Carbs 45.33g | 12% |
| Dietary Fiber 7.8g | 26% |
| Sugars 9.64g | 6% |
| Protein 5.62g | 9% |
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