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Spinach - 4 cups, chopped Red Chili - 3, broken Mustard - 1/2 tsp Coconut Oil - 1 tbsp Salt To Grind: Grated Coconut - 1/2 cup Green Chili - 2 Shallots - 4 Garlic - 3 cloves Turmeric - 1/4 tsp Place all the ingredients listed under "to grind" into a chutney bowl and grind them coarsely. Heat a pan with Coconut Oil, temper Mustard seeds and Red Chilies. Add the chopped Spinach and stir thoroughly, adding the necessary Salt. Continue mixing and stirring for about 5 minutes, unt

Coconut - 1 cup, grated Roasted Channa Dal - 1/4 cup Green Chili - 4 Tamarind - a small piece Cumin seeds - 1 tsp Ginger - a small piece Garlic - 2 cloves Cilantro (optional) Salt For Tempering: Oil - 1 tbsp. Mustard seeds - 1 tsp Urad Dal - 1/2 tsp Asafoetida - 1/8 tsp Shallots - 1, chopped Curry Leaves Red Chili - 2 Place the coconut in a blender with roasted channa dal, green chili, tamarind, cilantro (optional), ginger, garlic, and the necessary amount of salt. Blend this

Coconut Paste: Coconut - 1 cup, grated Cashews - 10 Ginger - a small piece Garlic Cloves - 6 Fennel Seeds - 1 tbsp. Blend coconut, cashews, ginger, garlic, fennel, and water into a smooth paste. Curry: Oil - 3 tbsp. Bay Leaves - 2 Cardamoms - 3 Cinnamon Stick - 1 Cloves - 3 Chopped Onion - 1 Turmeric Powder - 1 tsp Chilli Powder - 1 tsp Chopped Tomato - 1 Curry Leaves Green Chillies - 2, slit Green Peas - 2 lb. Water - 1 cup Salt Heat oil and add bay leaves, cardamoms, cinnam