Spinach (Palak) – 2 medium sized bunches
Chilli Powder – ¼ tsp
Salt to taste
Ingredients for Grinding:
Grated Coconut- 4 tbsp
Cumin/Jeera – ½ tsp
Red Chilly – 1
Garlic – 4 pods
Oil – 1 tbsp
Mustard (Rai) – ½ tsp
Cumin (Jeera) – ¾ tsp
Onion – 2 sliced
Green Chilli – 2 (finely Chopped)
Fill water in a broad vessel and dip Spinach leaves and leave for a couple of minutes. Wash the leaves gently twice or thrice. Strain the leaves in a colander.
Chop the leaves finely.
Grind all the ingredients listed under “for Grinding” to a coarse consistency without adding any water.
Heat oil in a pan. Add Mustard seeds and allow crackling. Add cumin seeds. In another 15 seconds, add the chopped Onions and Green Chilli and cook till the Onion becomes translucent.
Add the Spinach and cook on medium heat for 5 minutes till all the water evaporates.
Add the ground Coconut mix and Salt. Mix well.
Cook for couple of minutes more.
Serve with Rice or Roti.
Do not add water at any time during cooking since the Spinach has a lot of water content. Add salt almost at the end. Spinach shrinks a lot on cooking and you could get a better judgment of the amount of salt to add at the end.