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Spinach – 2 bunches, finely chopped Onions – 3, finely chopped Water – ½ litre For the masala paste: Fresh coconut – ½ coconut Coriander seeds – 1 tbsp Turmeric powder – ¾ tsp Red chilli powder – 2 tbsp Tamarind – lemon-sized piece Other ingredients: Boiled toor dal – 2 katoris Water – 1 cup Salt to taste For tadka Coconut oil – 3 tbsp Garlic – 7 cloves Cook spinach with onions and water till soft. Grind coconut, coriander seeds, turmeric, chilli powder, and tamarind into a f

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

Oil - 2 tbsp. Onion - 1/2, sliced Garlic - 2 cloves, diced Turmeric - 1/2 tsp Spinach - 4 cups Shrimp - 1/4 cup, diced Salt Coconut - 1/4 cup, grated Heat oil in a medium pan. Add onion, garlic, turmeric, and sauté until the onion turns translucent. Add spinach and sauté for a few minutes. Now add shrimp along with the required salt and cook covered for 10 minutes. Stir in grated coconut and sauté for another minute and turn off the heat. Serve warm with rice.