Ingredients (Serves 6)
1. Red spinach / cheera – 200 gm, finely chopped (You can replace cheera with beetroot leaves)
Turmeric powder – 1/2 tsp
Chilly powder – 1/2 tsp
Water – 1/2 cup
Salt – To taste
2. Yoghurt, sour – 3/4 – 1 cup, beaten
To grind
3. Grated coconut – 1.25 cup
Cumin seeds – 1/2 tsp
Green chilies – 2 – 3
To season
4. Coconut oil – 2 – 3 tsp
Mustard seeds – 1/2 tsp
Dried red chilies – 2
Curry leaves – A few
Method
1. Grind the grated coconut along with cumin seeds and green chilies to a very fine paste.
2. Combine the finely chopped spinach/beet leaves along with the remaining ingredients numbered 1. Cook for 4 – 6 minutes at medium heat, until wilted. Add ground coconut mixture. Cook for a few minutes at medium-low heat. Bring down the heat to low. Add beaten yoghurt gradually and stir well. Taste-check for salt. Cook for a minute and switch off.
3. Heat 2 – 3 tsp coconut oil in a small pan. Splutter mustard seeds and fry dry red chilies and curry leaves. Pour over the prepared curry. Mix well and serve with rice and other side-dishes.
I have never made this or heard about this but I am sure I will love this. You have to make this for me one of these days!
Looks super yummy…