Tangy spinach stir fry

Perfect as a side dish to rice or chapatis.

Ingredients:

Spinach, frozen - 1 lb bag

Dried red chili - 2

Udad dal - 1 tsp

Fenugreek seeds - 1/4 tsp [optional]

Asafoetida - 1 pinch [optional]

Mustard seeds - 1 tsp

Tomatoes, quartered - 2 small

Oil - 1-2 tsp

Salt - 1 tsp or to taste

Method:

Heat oil in a pan. When hot, add the mustard seeds. When they splutter, add the rest of the seasoning ingredients (udad dal, fenugreek seeds, asafoetida). Stir well. After a minute or two, add the tomatoes and cook covered on a medium flame until they soften (about 10 min). Add salt, mix well, and add the frozen spinach. Cook covered on a medium flame for 10 min. Stir occasionally and check the moisture content. The frozen spinach should have enough water, but if the mixture seems too dry (i.e., if the spinach starts sticking to the pan), add a tablespoon of water. This dish is neither supposed to be too dry nor too water. The final product should be crunchy due to the udad dal, and juicy and tangy due to the tomatoes, without being watery.

Serve hot as a side dish with rice or chapatis.

Author: Shrinkingsodacan