Finely cut Spinach 1 big bowl
Finely cut Onion 2 tbspns
Finely cut Green Chillies 2 tspns
Urad dal 1 tspn
Asafoetida 1 pinch
Oil or ghee (clarrified butter) 1 tbspn
Indian style Yoghurt 2 cups
Finely cut Coriander 4 tspns
Salt according to taste.
Heat oil in a kadai, add mustard seeds. When it splutter, add urad dal and let it be pink.
Add asafoetida and then onion & chillies.
Fry for three minutes and add cut spinach and fry for five minutes.
Add one cup of water, cook till the water is fully absorbed.
Add salt, add the mixture to the bowl of yoghurt.
Garnish with coriander and serve with chapathis or rice.
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