Gravy - Heat oil in a pan and temper with panch phoron and asafoetida. After it stops spluttering, add the onion, garlic and chilies.
Saute till light brown. Then add the spinach, salt and turmeric powder. Continue to stir fry till the moisture dries up.
Now add the fried sepu vadi and ghee. Toss well and cover. Switch off the flame and let it remain covered for 5 minutes. Serve as a side dish with either rice or chapattis.
Sepu Vadi - Dry roast coriander seeds, cumin seeds, fennel seeds, peppercorns and dry red chilies for a few seconds. Cool and grind into a fine powder.
Grind the soaked and drained dal along with ginger into a paste. (Do not add any water). To it add 1 tsp. of the powdered spice and salt. Mix well.
Spread it on a greased steel plate and steam for 10 minutes. Set aside to cool. Then cut into desired shapes.
Heat oil in a pan and deep fry them in batches to a light golden colour. Drain on a kitchen towel and keep aside to cool.
Store in an air-tight container in the refrigerator. It can also be frozen for a later use.
