Spinach curry

Ingredients

• spinach leaves - washed and cut
• onions
• two green chilies
• one dry red chilly and mustard seeds
• coconut oil - a few tablespoons
• salt
• water
• a pinch of turmeric powder

Method

Wash the spinach leaves and cut it into small pieces. Make sure the leaves are perfect. Some tend to have little insects on it.

Slice the onions too.

Heat a wok. Pour the oil. You can use the oil that you prefer. Put some mustard seeds and a red chilly that is broken into pieces and let it sputter. After that, put the onion slices and stir till it is a light brown color and then add the leaves. Add turmeric powder, salt, green chilly and water. Let it cook and if you like, you can add spice powders like cinnamon, ginger, black pepper or other such spices.

Once it nicely cooked and the curry thickens a bit, you can turn off the stove.

Remember, this curry is done in a few minutes because spinach cooks fast.

This curry can be had along with hot rice or chapati or even used as a filling for a sandwich.

Please do try this out and tell me if you liked it and yes, you can garnish it with coconut scrapings or herbs. I have even tried tomato sauce. It's totally up to you.

Leafy vegetables are easy enough to grow and give you a fast enough harvest. So, you can try your hand in growing it during this trying phase of lockdown and quarantine. Growing our own vegetables also mean organic produce which we can consume without fear.