Sautéed spinach

Sautéed spinach

By
From
South East Asian Food

Ingredients

Quantity Ingredient
500g spinach
2-3 tablespoons vegetable oil
1 onion, halved and finely sliced lengthwise
1 teaspoon brown mustard seeds
1 stalk curry leaves
2 red chillies, sliced diagonally
1/4 teaspoon turmeric powder
salt, to taste
3 tablespoons grated fresh coconut

Method

  1. Wash the spinach well, leaving water adhering to the leaves, and shred it. Heat the oil in a wok. Add the onion, mustard seed and curry leaves and fry until the onion is light brown and the mustard seed splutters. Add the chilli and stir to soften a little, then the spinach, turmeric and salt. Stir well to mix and coat the spinach with oil and spices. Cover and cook until the spinach has wilted and is tender. Uncover and stir until any liquid has evaporated. Sprinkle on grated coconut, stir-fry for another minute and serve.
  2. Sautéed Spinach is good served with dhall.
Tags:
SBS
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