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Red spinach - ½ kg
- Coconut (scraped) - ½ cup
- Garlic (crushed) - 5 flakes
- Green chilli (crushed) - 2
- Mustard - 2 teaspoon
- Coconut oil - 3 desert spoon
- Turmeric - 1 pinch
- Salt – to taste
- Water as required
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Wash and chop the spinach into small pieces.
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Place the spinach in a cooking dish, pour water, salt and 1 pinch of turmeric. Cook under low flame.
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Cook until all the water is dried out. Turn off the flame.
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Mix coconut with crushed garlic and green chilli. Add this to the cooked spinach.
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Heat oil in a small kadai and splutter mustard.
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Pour this over the spinach and mix well.
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Best served with a combination of plain rice, rasam and pickle or papad.
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Saraswathi from India
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