-
Chop the swiss chard (with tender
stems) or spinach and green chilies.
-
In a
mixer/grinder, grind 4 small onions(can be substituted with
chopped red onions), garlic cloves or paste, grated coconut,
cumin seeds and coriander seed with a littler water to make a
paste.
-
Heat 2 tbsp of coconut oil in a
pan.
-
Saute the chopped
onions till tey turn transluscent.
-
Heat oil in a pan and add mustard seeds.
-
Add the chopped
swiss chard/spinach and green cillies to the sauted onions.
-
Add turmeric, salt
and a little water and mix well.
-
Cover the pan and
cook on medium heat for 2 to 3 minutes.
-
Add the ground paste and mix well.
-
Cover again and cook for another 3
to 4 minutes - depends on whether using red/green/baby spinach
or swiss chard. Cook till gravy is thick.
-
In a separate pan, heat 1 tbsp of
oil.
-
When the oil is hot, add mustard
seeds and cover with splatter screen.
-
After the mustard seeds have
popped, add 2 small onions chopped and curry leaves.
-
Saute till onions turn golden
brown.
-
Pour this seasoning(tadka) over
the cooked spinach curry and mix well.
-
Serve hot with rice.
