Chettinad Spinach Curry
|Spinach||2 Bunch (200 gm)|
|Garlic||15 Clove (75 gm)|
|Red chili powder||1⁄2 Teaspoon|
|Coriander powder||1 Teaspoon|
|Garam masala powder||1⁄2 Teaspoon|
|Coconut/Frozen coconut||1⁄2 Cup (8 tbs)|
Put grated coconut in a blender. Add 1/4 cup warm water and grind to a smooth paste. Keep aside.
Heat oil in a pan. Add mustard and saunf. When the mustard seeds splutter, add chopped onions, peeled garlic and green chillies. Saute till the onions turn translucent.
Add chopped tomatoes, red chilli powder, coriander powder, salt, pepper and cook until tomatoes become soft.
Add chopped spinach and mix well. Cook until spinach is soft.
Add ground coconut paste and mix well. Cover and simmer for 10 minutes.
Add garam masala powder and mix well.
Serve hot along with any Indian flatbread or as a side dish with rice.