1 tbs ghee

½ tsp mustard

½ tsp urad dhal

1 dry chilli (opt)

1 cloves of garlic (opt)

1 tbs onion, chopped

2 cups of tender ceylon spinach, chopped

½ cup grated coconut and 1 tsp cumin seeds, ground coarsely

1 cup yoghurt


1. Heat ghee and add mustard, urad dhal, chilli, garlic and onion.

2. When onion is translucent, add ceylon spinach and sauté for 1 to 2 minutes.

3. Add salt to taste.

4. Cool and add the ground ingredients, and mix with yoghurt