Special dish

Peel off the spinach and potatoes, wash and cut, while doing 6 or 8 pieces of a potato and shalagam.

Put oil in a pan and heat it. Put asafetida and cumin in hot oil. After roasting cumin, add turmeric powder, green chili, ginger and coriander powder and stir with spoon, fry the spices. Now put the spinach, potatoes, salt and red chillies, stir the vegetable with a spoon for 2-3 minutes. After adding 2 tablespoons of spoon water, cover the vegetable and let it cook on low gas for 8-9 minutes.

Open the lid of the vegetable. Break the potatoes and see that the potatoes are not soft. Run the vegetable well with a spoon. If the water is needed to cook the vegetable, add 1-2 table spoon water, cover the vegetable and let it cook on slow gas for 6-7 minutes. Open the vegetable, break the potatoes and see, the potatoes have softened. Shalgam is cooked very quickly. So your spinach potato has been cooked. Put the amchoor powder in the vegetable and mix it well. Turn off the gas.

Put the spinach potato in the bowl. Put green coriander on top of the curry and decorate it. Garamas Hot Sprangle Potato Vane Paranthas, Chapati or Naan Paransi and eat with anyone.