1 packet spinach or mustard 1/2 tsp. cumin seeds greens 1 c. buttermilk 1/4 c. coconut (grated) 8 oz. plain yogurt 1/2 tsp. turmeric powder 1/2 tsp. mustard seeds 1/4 tsp. rice 1/4 tsp. fenugreek 1 red chili 1 tsp. oil
Cook spinach or mustard greens in 1/4 cup of water. Grind coconut, turmeric, rice, red chili and cumin seed with buttermilk into a fine paste and mix it with yogurt and cooked spinach. Heat the mixture. When it starts bubbling, stop the heat. Do not boil. Saute mustard seeds and fenugreek in oil. When mustard seed crack, remove pan from heat and add the sauteed mixture into the spinach. Goes well with rice.