To the heated oil, add the mustard seeds, cumin seeds, curry leaves and the chile. As the mustard sputters, add the diced onion, and saute until the onions have softened.
Next add the ginger and garlic pastes and the tomatoes. After a couple of minutes, add the spice powders, I did not add in chile powder, but if you do, add a 1/4 or 1/2 worth.
Once the tomatoes get all mushy, add the potatoes and squash and season with salt. Cook this on medium low heat with a lid on the pot. Add a couple of tablespoons of water if needed.
When the veg has cooked through, I added the spinach and gave it all a good mix. The spinach will wilt within a few minutes.
Transfer to a serving bowl. This goes great with rotis or a side dish.
