Dry palak (spinach) curry

Ingredients:

Palak Spinach - 1bundle (fresh)

Jeera - 1 tsp

Urad dal (black gram dal) - 1 tsp

Mustard seeds - 1 tsp

Hing (asafoetida) - a pinch

Fresh grated coconut - 2 Tblsps

Salt - as required

Oil for seasoning

Sambar powder -2 tsps (optional)

Whole red chillies - 2

Method:

Wash the palak (spinach) thoroughly and cut into fine pieces.

Take a kadai and pour little oil in it and season with jeera (whole cumin) seeds,mustard seeds,urad dal and a pinch of hing and 2 whole red chillies.

Now put the palak on the seasoning and cook adding a little salt and sambar powder.

You can also close the kadai with a lid and cook on slow flame.

Now open when the palak is cooked ,put off the gas and put fresh grated coconut on the palak and mix nicely.

Now the palak is ready to be served.

You can have it with hot rice and ghee on top of it and this palak curry, it will be delicious ,or in whichever way you want to have it.