- Spinach - 1 bunch
- Shallots - 5 sliced
- Green chillies - 5 cut
- Curry leaves - 1 spring
- mustard seeds - 1/2 tsp
- thick Sour curd - 1.5 cups (Thin the thick curd with 1/2 cup water)
- salt - to taste
- dry red chillies - 2 broken
- oil - 1 tsp
Wash and drain the spinach well to remove any sand particles and chop into small pieces.( keep them immersed in cold water and let the sand sink to the bottom of the container , rinse at least 2 times to clean it).
Heat oil in a pan and splutter the mustard seeds.Add the dry red chilly , shallots ,curry leaves and green chillies and saute for 2 minutes.
Add in the spinach and stir fry on high flame until it is wilted and the water has evaporated.Add salt to taste and turn the flame off.
When this mixture cools down a bit add in the beaten yogurt and stir well.
Warm the mixture - Do not heat or boil or the curd will break.
Serve with rice.