Spicy Pureed Spinach with Red
Potatoes

SERVES 6

1 pound potatoes, diced
4 tablespoons vegetable oil
5 garlic cloves, minced
2 teaspoon black mustard seeds
2 dried red chilies, whole
1 tablespoon Madras curry powder
6 cups dill, rinsed and chopped
Salt to taste

Boil the potatoes in a saucepan, over medium high heat, simmer for 10 to 15 minutes or until just tender. Drain well.

Heat the oil in a heavy-bottomed saucepan over medium high heat. Add the garlic and fry for 30 seconds. Add the mustard seeds, and the whole chile, cover and briefl y allow the seeds to pop.

Stir in the potatoes with the curry powder and sauté until fragrant. Add the dill, cover and cook over low heat for 5 minutes.

Season with salt and serve hot.