SPINACH VEG. Indian Style - for 2.

250 grams Fresh or frozen spinach
2 medium size onions
2 medium size (not very hot) green chillies
¼” piece of fresh ginger (grated/paste)
1 table spoon cooking oil
¼ teaspoon whole cumin
A pinch of Asafoetida
salt to taste

Wash clean the fresh spinach (do not leave any grit) chop it 2” long stripes (it is more fibrous in long stripes, than fine). Leave aside to drain any excess water. Meanwhile slice the onions, green chillies and grate the ginger.

Heat the oil in a flat pan or a non-stick wok, add cumin seeds. Sprinkle the asafoetida when cumin starts to splatter. Immediately add the green chillies fry them for 3-4 seconds, then add the onions. Fry them until they start to look transparent. Now add the spinach and grated ginger mix everything well and leave it to cook on very low heat. Do not add any water. Spinach yields water, so let it cook in it’s own juices. Add salt towards the end according to taste mix and leave it on heat for a minute or two. Let it stand for 2-3 minutes then serve.

Tastes good with some slightly buttered rice, khichadi (a mung daal/lentil & rice dish – recipe of which also is in my blog) or plain rice and yoghurt or buttermilk.

Tip: You can also use Swiss-chard instead of spinach.