Spinach – 500 gms, washed, drained
Mustard Oil – 2 tbsp
Carom Seeds – 2 tbsp
Dry Red Chillies – 1 tsp, halved
Salt to taste
1. Heat the oil, preferably in an iron pan.
2. When smoking hot, lower the flame and add the carom seeds and dry red chillies.
3. Add the spinach and salt, toss well.
4. Cook for 4-5 minutes.
5. Remove the pan from the heat and serve.