Ingredients:

• Spinach – 1 bunch
• Onion – 1 medium, chopped
• For seasoning:
• 1 tbsp – Oil
• 1/2 tbsp – Rai (Mustard seeds)
• 1/4 tsp – Jeera
• 1 tbsp – Red Chilli powder or 4 to 5 Green chillies
• Yogurt – 1 tbsp
• pinch of Asafoetida (hing)
• pinch of Turmeric
• salt to taste

Method:

1. Wash spinach and pressure.
2. Cook it with 1 cup of water for one whistle.
3. Blend the boiled spinach with yogurt in a blender to form a thin paste
4. Heat some oil in a thick pan/vessel.
5. Add hing, jeera, rai (mustard seeds), red chillies/sliced green chillies and let them splatter a little bit.
6. Add chopped onion and turmeric.
7. Add the spinach paste.
8. Pour 1.5 cup of water and cook it till it boils.
9. Cover with lid and let it cook at low fire.
10. Serve with hot rice or chapattis.

Recipe courtesy of Aruna