Cleaned and Chopped Spinach, Sliced Shallots, Crushed Garlic, Dry Red Chillies, Oil, Mustard Seeds, Curry Leaves & Salt
Grinding Mix – Grated Coconut, Cumin/Jeera, Green Chillies, Turmeric powder
Preparation – Grind coconut, green chillies, turmeric powder and cumin into a coarse paste, Combine the chopped spinach with some salt and keep aside. Heat 2 tbsp oil in a non stick pan, splutter mustard seeds, add shallots, garlic, dry red chillies, curry leaves and saute for a few minutes. add the chopped spinach and mix everything. Cover and cook for 5 minutes stirring occasionally. Spread out the spinach so that the water evaporates easily. When the water has almost evaporated, add the coconut mixture and combine everything together. Add more salt if needed. Cover the pan and cook on low flame for 5 minutes, stirring occasionally or until the spinach is cooked. Remove the lid and stir fry carefully for another 2-3 minutes so that all water evaporates and the spinach is not soggy.