 Ingredients:
- Spinach : 1/2 kg.
- Onion or Shallots : 1/2 cup (Chopped)
- Green Chilly: 1 large or 2 medium.
- Garlic: 2 cloves.
- Turmeric powder: 1/4 tsp.
- Coconut Scrap : 1/2 to 3/4 cup.
- Mustard seeds: 1/4 tsp.
- Matta rice: 1/2 tsp.
- Oil: 2 tbsp.
- Salt to taste
Preparation Method
- Wash the spinach thoroughly, and keep it in a colander for a few minutes. Chop them up finely. Keep them aside.
- Grind the scraped coconut, shallots (or onion), turmeric, green chilly, and garlic cloves ina grinder without adding water.
- Heat a kadai (or pan). Add in oil, add in the mustard seeds, once it starts to crack add in the matta rice…simmer the fire and add chopped shallots (or onion).
- Once the onion has lightly browned, add the chopped spinach. On high flame cook for 1 min. Spinach will start to release water and wilt quickly if it is fresh, and once the water is evaporated. Add in
salt and stir well.
- Now add the coconut mix, stir for another min or two, cover with a lid for a minute. The curry is ready. Serve hot.
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