Ingredients
– 250 g spinach (fresh)
– 1 cup yogurt
– 2 tablespoons grated coconut
– 1 teaspoon cumin seeds
– 2 green chilies
– 1 small piece of ginger
– 1 tablespoon oil
– Salt to taste
– ½ teaspoon mustard seeds
– 1-2 sprigs curry leaves
Method
1. Start by washing the spinach well in water. Drain the excess water.
2. Blend the spinach, yogurt, grated coconut, cumin seeds, green chilies, and ginger into a smooth paste.
3. Heat oil in a pan. Add mustard seeds and let them splutter.
4. Next, add the curry leaves and stir for a few seconds.
5. Combine the spinach mixture with the tempering. Add salt and heat through for a couple of minutes.
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