Ingredients:
Spinach (red or green) – 1 medium sized bunch (finely chopped)
Pearl onion – 4-5
Whole Dry red chilly – 3-4
Curry leaves – 1 sprig
Chilly powder – 1/2 teaspoon
Mustard seeds – 1/2 teaspoon
Coconut milk – 1 cup
Oil – 2 tablespoons
Salt to taste
How to:
In a mixer mash the pearl onions and the whole red chillies.(Do not grind to a fine paste)
Mix the Chilly powder with a little water to form a paste.
In a pan heat oil and add the mustard seeds.
When the mustard begins to splutter, add the smashed onion, chillies and curry leaves.
Sauté for a while, and then add the chilly paste and mix.
Add the chopped spinach and salt and cover the pan with a lid. Let it simmer for a while till the spinach is cooked.
Open lid and add the coconut milk to the spinach.
Keep stirring in order to prevent the coconut milk from curdling.(add more milk if necessary)
Remove from flame and serve as a side dish with rice.
The curry will have a nice pink colour if red spinach is used.
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