Spicy Spinach Kadhi!!

Every so often I get bored of eating the same vegetables and lentils and I turn to something tangy and spicy!! Its my all time favourite Spinach kadhi, I like it a little spicy to improve my mood and bring warmth on a cold winter's day :-) Here is what you need:

1. 1 pack of baby spinach leave or a regular bunch if that's available
2. 2 cups of buttermilk. If you don't have buttermilk by your hand use regular yogurt, mix some water and thin it down to the consistency you fancy :)
3. 2 green chillies
4. a good pinch of asofoetida
5. salt and sugar to taste
6. a pinch of turmeric
7. few curry leaves
8. a few sprigs of coriander
9. cumin seeds
10. corn flour / besan 1 table spoon - this is to thicken the kadhi a little
11. An flavourless oil, I used peanut oil.

Lets get cooking !!

1. Add about a table spoon of oil to a pan use less if you are using a non stick pan.
2. Add cumin seeds, curry leaves and chillies (slit the chillies, don't cut them fine)
3. Add turmeric and spinach. Cook untill spinach welts down.
4. Turn the heat down to simmer and add the butter milk.
5. Add the cornflour / besan (tip - mis the flour in water and make a paste before addind ot the buttermilk, this way it will mix evenly).
6. keep stirring until the flour mixes and turn up the heat.
7. let is bubble a little and then turn off the heat, do not let it boil this might split the butter milk. Its ok if it does, but if you want a smooth finish turn off the heat before it boils over.
8. There you have a heavenly smelling spinach kadhi.

This tastes nice with freshly cooked basmati rice with a dash of ghee and condiments like papadom and pickle on the side :)

Hope you enjoying cooking and eating too :-)