I have no idea how I learnt this dish. Or where. Or who from. But I have been making this regularly ever since I figured that spinach could be used this way. I made this yesterday and S said I hadn't made this since we got married. I will be making this more often through this winter when spinach is available in plenty.
1 bunch Spinach, cleaned
1 cup Curd, beaten lightly
1/4 tsp Ginger paste (optional)
1/4 tsp Cumin Powder
Salt to taste
For the tempering:
1 tsp Oil
1/4 tsp Mustard Seeds
1/4 tsp Asafoetida
2 Red Chillies, broken
Place the cleaned spinach in a microwave safe bowl and cook for 4-5 minutes. Cool and chop roughly.
Add this to the beaten curd along with the salt, ginger (if using) and cumin powder.
In a frying ladle, heat the oil. Add the mustard seeds and asafoetida. When the mustard splutters, add the red chillies. After a minute turn off the flame and pour the tempering over the spinach-curd mixture.
With a little over a week of the marathon left, check out these blogs: Siri, Srivalli, Ranji, PJ, Curry Leaf, Medha, Priya, Bhawna, Raaji, Ruchii, Anu, Kamala, Roopa, Divya Kudua, Rekha, Divya M, Lakshmi, Lakshmi Venkatesh , Sripriya, Viji, Kamalika, Pavani, Karuna and Roochi.