Preparation Time : 30 Mins
No. of serves : 2
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Adjust the number of red chillies according to your spice preference,

I used palak here, you can use other variety of greens.

If your yogurt/curd is not sour, add little tamarind while cooking the greens.

cups finely chopped spinach - 3

cup sour curd/yogurt - 3/4

1. In a small pan, heat 1/2 tsp oil and fry the red chillies and fenugreek seeds.

2. Grind with coconut, cumin seeds to a smooth paste.

3. In a kadai add the chopped spinach, 1/4 cup water and cook till the spinach is wilted.

4. Add the ground coconut paste, salt and cook for another 3-4 minutes.

5. Whisk the curd well and add to the spinach. Cook till the curd starts to froth. Remove from heat.

6. In a small pan, heat oil and add mustard seeds, red chilly and urad dal. Once dal turns golden, pour into the curry.



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