250 gms spinach
|3 tsp ghee||3 tsp oil|
|1 tsp cumin||1 tsp mustard seeds|
|1 fresh green chilli||¼ tsp hing|
|or dry red chilli||½ tsp turmeric|
|2 tsp sugar||¼ tsp chilli powder|
|salt to taste||2 tsp sugar|
|fresh coriander||salt to taste|
|fresh ginger||fresh coriander|
|1 tbsp lemon juice||1 tbsp lemon juice|
Wash the spinach and cut it finely, if you use baby spinach, you don’t need to cut it.
Heat the ghee in a heavy pan; add cumin seeds and pieces of chilli and the fresh ginger (ginger can alternatively also be added to the spinach).
Add the spinach and salt and stir well.
Cover the spinach and let it half cook.
Add the salt, the lemon juice and the sugar, stir well/
Cover again and finish cooking till soft.
Alternatively the Oil Fodni:
The cooking method is the same. To prepare the oil fodni, heat the oil in a heavy pain. Add 2 or 3 mustard seeds and wait till the pop. When they pop, add mustard seeds, hing, turmeric and chilli powder.
Add vegetable and continue as above.
Instead of lemon juice, you can also peel and cut a tomato and cook it with the spinach to add acidity.
If your body is fine with garlic, you can also use a garlic glove and add it at the end to the fodni, just before the vegetable.
To make a change, spinach can also be used in combination with potatoes or yellow mung dhal.