Spinach, Sweet Potatoes & Peas with Coconut

Palang Shaag, Misti Alu, Karaishuti Ar Narkol 

Ingredients : 

2 lbs. frozen chopped spinach

1 sweet potato or 1/4 pumpkin, peeled & cubed
½ lb. frozen peas
1 large onion, sliced finely

1 jalapeno pepper, halved lengthwise & sliced widthwise

2 Tbsp. vegetable oil

1 tsp. Shah jeera or cumin seeds

¼ cup grated unsweetened coconut
1 tsp. roasted cumin powder
salt to taste

1 jalapeno pepper, deseeded & sliced

1 tsp. ghee

Directions:

1. Heat a skillet on medium-high heat, toast grated coconut, remove and reserve for later use.
2. Heat oil in same skillet and sputter jeera.
3. Add and stir-fry sliced jalapenos, onions & cumin powder until onions turn opaque.
4. Stir in sweet potatoes & salt to taste, cover and simmer until sweet potatoes are half done.
5. Add frozen spinach & peas, add more salt, cover and steam until spinach & peas thaw.
6. Stir well and cook over medium heat until spinach is cooked and liquid evaporates.
7. Adjust salt, sprinkle with toasted coconut & garnish with sliced peppers and ghee.

Serve with rice or chapatis.

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