Ingredients–

• 250 gm spinach, cleaned and chopped
• 1.5 cup curd
• 1/2 cup besan (Gramflour)
• 2 tbsp oil
• 1/2 pinch asafoetida powder
• 1/2 tsp ginger paste
• 1/2 tsp cumin seeds
• 1/4 tsp turmeric powder
• 1/4 tsp red chilli powder
• 2 finely chopped green chillies
• Salt to taste

Method –

1. Heat 1 tbsp oil in a pan
2. Add cumin seeds and asafoetida powder
3. Add turmeric powder, ginger paste and green chillies
4. Sauté and add spinach leaves
5. Mix well and add 1/4 cup water
6. Cover and let the spinach simmer for 1-2 minutes till it becomes tender
7. Meanwhile, take the curd and besan in a big bowl
8. Keep whisking so that no lumps remain and add 3 cups of water and stir it well
9. Add the above to the spinach and keep stirring constantly
10. Once it simmers, reduce the heat to low and cook covered for 10-12 minutes
11. Add red chilli powder and salt to taste
12. Keep stirring till it achieves the desired consistency
13. For tempering, heat 1 tbsp oil in a small pan
14. When hot, add 1/4 tsp cumin seeds and 1/4 tsp red chilli powder
15. Pour this tempering over the Kadhi and serve hot