500 g (1.1 lb) Spinach (palak), washed
2 tbsp (30 ml) 1 fl oz Mustard (sarson) oil
1/2 tsp Carom (ajwain) seeds
2 - 3 Dry red chillies (sookhi lal chillies), halved
Salt to taste
2 tbsp (30 ml) 1 fl oz Mustard (sarson) oil
1/2 tsp Carom (ajwain) seeds
2 - 3 Dry red chillies (sookhi lal chillies), halved
Salt to taste
method
1. Heat the oil, preferably in an iron pan.
2. When smoking hot, lower heat and add carom seeds and dry red chillies.
3. Drain the water from the spinach leaves and add to the iron pan.
4. Add salt and toss well. Cook for 4 - 5 minutes.
5. Remove from heat and serve.
2. When smoking hot, lower heat and add carom seeds and dry red chillies.
3. Drain the water from the spinach leaves and add to the iron pan.
4. Add salt and toss well. Cook for 4 - 5 minutes.
5. Remove from heat and serve.
serving amount
serves: 2 - 4
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