Potato poriyal with moringa leaves

It's all about the colours red and green...Santa colours...so my food this month has gotta have both or at least one of the colours featured,vividly ;))...I also wanted a variation for my potato poriyal...ha ! So,it had to have something added, to up the health quotient but not deter from that inherent taste that is so unique to the potato poriyal...well roasted on the outside,a yummy golden brown but soft on the inside...with the right balance of salt and spice...a perfect dish for lunch !
Seeing that my moringa (murungakkai) leaves were all lush after the rains.I just had to use them today ! After sending silent prayer thoughts to the food goods to make my experimental dish not just edible but yummy,I bravely continued on the path never before taken in the history of my kitchen....a tad too much drama u think ?!! Hey ! you get a yummy recipe here,so no laughing !!!  ;P
Such simple flavours,but I was amazed at how well the dish went down and further more they all picked up on the new flavour...HAPPY ?...U bet I am !!!!! :)))
Recipe for potato poriyal with moringa leaves
Ingredients- serves 4
Potatoes-1/2 kg
Onions-2 finely chopped
Moringa (drumstick plant ) leaves-2 big hand fulls (washed)
Salt ,pepper (freshly crushed black pepper)
EVOO(extra virgin olive oil) or sunflower oil -1 Tbsp
Method
Boil the potatoes and set aside to cool
Quarter them into bite sized chunks
Chop the leaves finely and set aside
In a shallow pan,add the oil and turn the heat down low
Add the onions and saute,add a bit of salt
When the onions are soft,add the potato chunks,add the salt and pepper
Toss well on low heat for about 10 minutes until they turn golden
Once they have a good golden brown colour all over,add the finely chopped moringa leaves and toss through gently
Leave it to cook for just 2 minutes,check seasoning and transfer to a serving dish.
Serve hot

 Once the leaves are chopped fine,it's amazing how much of the quantity can be added and not feel it while eating ...good for fussy kids !

This is a great side dish for a South Indian lunch of rice and rasam,I do know of the argument of eating carb with carb but rice and potatoes do offer a totally different group of minerals and as long as you are careful with the amount of fat (oil) you use,there is no harm !