Jun 1, 2011

Spinach in coconut milk!

I used to like spinach gravy so much.  My mom used to make it with ground spinach, tamarind and regular spices. But last few times I had that with rice, I felt the gravy had quite a strong flavor, may be the tamarind, and suddenly stopped eating it.

After a while, I twisted the regular gravy by adding some coconut milk minus the tamarind. It turned out really well and light and my OH and I had an immediate liking to it and I prepare spinach regularly this way on week ends. On one such week end, I had enough patience to click this pic before going for it!
Ingredients: 2 cups of coarsely chopped spinach, 1 whole onion chopped, 1 cup of coconut milk, salt, 1/2 tsp white pepper, 2 whole red chillies, 1 tsp red chilli powder, 3 cloves garlic and some cardamom pods and a cinnamon stick. some curry leaves, mustard seeds, cumin seeds, oil and some salt.
Heat some oil in a pan, and add some mustard seeds, once it splutters, add some cumin seeds and the cardamom and cinnamon pods. add the curry leaves and chopped onion and chopped garlic. Once the onion turns translucent, add some turmeric and red chilli powder and stir it till the onion starts turning slightly brownish. Add the ground spinach and let it cook for a few minutes. Then add the coconut milk, black pepper powder and adjust the spices. Cook till the spinach is cooked.
 Serve hot with rice!