2-3 bunches of Red Spinach, washed, rinsed & chopped fine
1/2 cup boiled Chickpeas
3 tbsp. fresh grated Coconut
2 tbsp. + 1 tsp. mustard oil
1 tsp. nigella seeds (kalonji)
1/4 tsp. asafoetida
1-2 green chilies, slit
1 onion, chopped
3-4 cloves of garlic, chopped
1/2 tsp. salt or to taste
1/2 tsp. turmeric powder
1 tsp. roasted cumin powder
Directions
Heat 2 tbsp. oil in a pan. Temper with nigella seeds, asafoetida and green chilies. Saute for a few seconds.
Add the onion and garlic. Stir fry till light brown. Now add the chopped greens, boiled chickpeas and all the dry spices.
Mix everything well and cook, covered on a low flame till done. Switch off the flame. Add the coconut and the remaining mustard oil. Give it a stir and serve with rice or chapatis.
