This dish can be prepared with ponnanganni keerai or amaranthus (mola keerai).Ponnanganni

Keerai is mostly used in India,Srilanka and Asian countries.Mukunuwenna mallum(poriyal)

is a favourite in Srilankan cuisine.I’m a fan of this mallum and thought to combine with

Potato .It is a very healthy green,and also used in the preparation of hair oil.This dish can be a 

side dish for rice and curry .Well,for the recipe now.

INGREDIENTS 

3-4 boiled potatoes 

1 cup greens

2-3 green chillies chopped

2 pips of garlic crushed with peel on

1 onion chopped

2 tsp red chilli flakes

1 tsp maldive fish (optional)

1/4 tsp pepper powder 

1/4 tsp turmeric

1/2 cup coconut

1 tblsp.lime juice

1-2 tblsp coconut oil /gingelly oil

Salt to taste

For tempering

1/2 tsp.mustard seeds

2 dry red chillies

1/2 tsp cummin seeds

METHOD

Heat oil,and add the ingredients for tempering,with garlic and onions and sauté for a minute .

Next add the green chillies,spices and potato and cook for another minute .Once it is well 

blended with the onions,add the greens with the scraped coconut and sauté well till you get the 

aroma of the greens.Remove from fire and add lime juice .Serve with rice and curry.

Variation: Potato can be replaced with jak fruit seeds