A most delicious Tamil recipe for stir fried spinach cooked with coconut, cashew, ginger and curry leaves. Its from ” Thali” by Maunika Gowardhan.
Ingredients
- 3 tbsps vegetable oil
- a handful cashew nuts
- 1 dried mild red chilli
- 1 heaped tsp black mustard seeds
- 1 tsp urad dal skinned and split variety
- 10-12 curry leaves
- 110 g white onions finely chopped
- 1/2 tsp kashmiri chilli powder or mild chilli powder
- 400 g spinach leaves washed and chopped
- 70 g grated fresh or frozen coconut
- salt to taste
- chopped coriander to garnish
Servings:
Instructions
- Heat 1 tbsp of the oil in a wok or large frying pan over a medium heat and fry the cashew nuts for 3-4 minutes. Transfer to a bowl using a slotted spoon and set aside.
- Heat the remaining oil in the same pan over a medium heat. Add the dried chilli and fry for a few seconds, then add the mustard seeds and fry until they are beginning to sputter.
- Add the urad dal and half the curry leaves, followed by the chopped onions. Fry for 8 minutes until the onions are beginning to soften, but not getting too much colour. Add the chilli powder and stir well.
- Add the spinach a little at a time, stirring and mixing all the spices with the spinach leaves. Fry the spinach for 6-7 minutes. Season well.
- Reduce the heat to low and add the coconut, the remaining curry leaves and the fresh coriander. Stir well then serve warm with rice or paratha.
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