Ingredients
4 medium ripe tomatoes, chopped
2 cups spinach, chopped
½ teaspoon cumin seeds
1 tablespoon mustard seeds
½ teaspoon turmeric powder
1 teaspoon coriander powder
1 teaspoon red chili powder
½ teaspoon sugar
Salt, to taste
2 tablespoons oil
Method
Heat the oil in a large pan over medium heat.
Add cumin seeds and mustard seeds. Fry them for about 30 seconds until they start to pop.
Stir in the chopped tomatoes. Cook for about 5 minutes until they soften.
Mix in the turmeric, coriander powder, red chili powder, and sugar. Include spinach and season with salt. Cook until the spinach wilts.
Serve warm with rice or flatbread.
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