1 Chop the blanched spinach and keep aside. 2 Heat olive oil, add the cumin seeds and once they splutter, add the garlic flakes and curry leaves and saute for few secs. 3 Add the onions and saute till transparent, approx 4-5 mts. Add the ginger garlic paste and saute for 4 mts. Add salt, turmeric pwd, roasted methi pwd, coriander pwd, cumin pwd and red chilli pwd and combine well. 4 Add the chopped spinach leaves and saute for 8-10 mts. Turn off heat. Serve hot with rice. Prep & Cooking: 20-25 mts Serves: 3-4 Cuisine: Andhra . 1 onion, finely chopped pinch turmeric pwd pinch roasted methi pwd pinch cumin pwd 1/2 tsp coriander pwd 1/2 tsp ginger garlic paste 1 tsp red chilli pwd salt to taste 1 1/2 tbsps olive oil For poppu/tadka/tempering: 1/2 tsp cumin seeds 2 garlic flakes, crushed 5-6 curry leaves
Use the left over blanched spinach water to prepare roti dough.
