Add chillie flakes. (I prefer chillie flakes instead of whole chillie. This allows for even ‘heat’ distribution rather than unexpectedly biting into a whole chillie.) Fry with the onions and garlic for 1-2 minutes.
Add cubed potatoes.
Add the water.
Stir then cover and allow to cook for 12-15 minutes or until the potatoes are semi cooked.
Add the greens Do not mix.
Place the lid over the pot leaving a small gap or leave open.
Allow to cook for 10 minutes or until the water has evaporated.
Once dry remove from stove.
Serve with rice or phutu.
This all-veg dish was served alongside potato curry, green bean curry & chana curry & roti.