Grated coconut – 1/2 portion.
Turmeric powder – 1/4 teaspoon.
Garlic – 1 no.
Cumin – 1/2 teaspoon
Bird’s eye chili – as per spice.
Shallots – 8 nos.
Salt – as required.
*Chop the spinach into small pieces. Make a coarse paste of grated coconut, bird’s eye chili, turmeric powder, garlic, and cumin.
*Heat oil in a pan, splutter mustard. Saute in the sliced shallots, curry leaves, and spinach. Add salt to taste. Mix in the prepared paste. Cover the pot and cook for a few minutes. Remove from the flame.
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