This week's recipe is our guest blogger Anjali Ganapathy's second: a type of spinach stir fry that can also be mixed in with different greens, finished with grated coconut or burnt garlic , which sounds yum!
Hi everyone, for my second recipe I picked this spinach stir fry, since the ingredients are easy to find, it’s healthy, and variations for leftovers are endless. In Coorg, which is the region in Southwestern India where my family is from, this is typically made with a local variety of greens called keerai. When I make this, I like to add a mix of greens to this base recipe - methi (fenugreek leaves), purple leaf spinach and sometimes, dill - it all works well together. You can use the leftovers to make a spinach omelet or mix them into natural yoghurt to make a tasty raita or dip.
1 large bunch spinach, washed and roughly chopped
1 small red onion, finely chopped
1 green chilli, chopped (de-seeded if you prefer less spice)
1 sprig curry leaves
2 tablespoons sunflower oil
Salt to taste
Freshly grated coconut, (frozen works well too) to garnish
Heat the oil in a medium-sized pan or wok on a medium flame. Once warmed, add the onions and fry till golden brown. Add the chilli, curry leaves and spinach and stir well to mix. You can also add the chopped spinach stems to the mix, you’ll know its cooked when the stem soften. If you’re using any other greens, add them along with and stir well to combine. Add salt to taste and cook until the greens are done and any remaining liquid has evaporated, about 5 minutes. Be careful not to overcook as spinach has a tendency to get a bit chewy when this happens. Remove the greens into a serving bowl; traditionally this dish is topped with grated coconut.
Serving recommendation: I like to serve this topped with roasted or charred garlic, which adds a slightly chewy, caramelized element. Delicious, do try this out!