YOGHURT SPINACH GRAVY

Preparation Method :

• Chop spinach into fine pieces.                           
• Grate coconut.
• Grind the masala items into a fine paste.
• Use yoghurt in beaten form.
• Pour 200 ml of water in a pressure-pan; add the required salt to it. Boil, and add the chopped spinach with asafoetida powder.
• Toss with ladle until rich in color. Cook for a whistle.
• Add water to open lid. Mash, and keep aside.
• Roast mustard seeds in coconut oil and add to the spinach.
• Add ground paste and yoghurt to the cooked mixture; stir well and remove. If too thick, add a little water.
• Serve hot with rice.