Ingredients

• 500 gm. spinach leaves, washed and drained and roughly chopped

• 1-2 tbs. oil

• 1 level tsp. cumin or mustard/rai seeds

• A pinch of asafetida powder

• 1 dry, red chilli whole or fresh red chilli sliced

• 2 cloves garlic, grated or finely chopped

• 1 heaped tsp. ginger grated or finely chopped

• 1 onion, peeled and sliced or chopped (about 3/4 cup)

• 1 medium tomato, chopped (optional)

• 1 level tsp. turmeric powder (the picture here shows a little of grated fresh turmeric root)

• 1-1 1/2 tsp. salt, adjust to taste

• 1 heaped tsp. pickled garlic cloves or mango pickle or lime pickle

Instructions

1. Heat oil in a wok and add cumin/mustard seeds, whole red chilli/chopped chilli and asafetida powder. Once the seeds splutter, add ginger, garlic and onion. Stir-fry on high until light brown or soft.

2. Add pickle, turmeric, salt and chopped tomatoes, if used. Mix and stir fry for half a minute, to mix everything well.

3. Add spinach leaves, stir in, cover and cook until leaves have wilted.

4. Turn heat to high and stir-fry until most of the water has evaporated, but it is not too dry.

5. Serve as part of an Indian meal. This dish is especially nice with Plain Paratha or Makka Roti or Missi Roti.