Ingredients:
Oil – 5 to 6 tblsp
Cumin Seeds – 2 tsp
Onions – 6, finely sliced
Garlic Paste – 2 tsp
Turmeric Powder – 1/2 tsp
Coriander Powder – 2 tsp
Coriander Leaves – 1 to 2 bunch
Spinach Leaves – 7 to 8 cups
Salt as per taste
Curry Leaves – 8
Green Chillies – 8 to 10, chopped
Dry Red Chillies – 7 to 8
Mustard Seeds – 1 to 2 tsp
Method:
1. Heat 3 tblsp oil in a pan.
2. Fry 1 tsp cumin seeds and 1 dry red chilli till dark brown.
3. Add chopped onions and fry till golden.
4. Add garlic, turmeric powder and coriander powder.
5. Add the coriander leaves, spinach leaves, salt and green chillies.
6. Simmer on a low heat till the leaves are cooked.
7. Mash a spinach leaves a little.
8. Heat 1 tblsp oil separately and fry the remaining cumin seeds, mustard seeds, red chillies and curry leaves till mustard splutters.
9. Pour over the spinach leaves and cover with a lid.
10. Serve hot with roti or rice.
