Ingredients:
Spinach - 1 bunch
onion - 1 cut finely
grated coconut - 1/2 cup
green chillies - 1
yogurt/curds - 1 cup
tempering
mustard seeds - 1tsp
urad dhall - 1 tsp
hing - 1/4 tsp
red chilles - 2
Method
Wash and chop spinach finely
Cook spinach with water and salt until soft let it cool
Grind green chillies, coconut with water to a fine paste
Add the coconut paste, chopped onions and curds to spinach and mix well
Prepare for takda, add red chillies, hing urad dhall, mustard to hot oil
Allow mustard to splutter, pour it to the spinach mixture.
Serve with rice.
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