4 cups chopped spinach (palak)
1 1/2 cups boiled sweet corn kernels (makai ke dane)
1 tbsp oil
1 tsp cumin seeds (jeera)
1/4 tsp asafoetida (hing)
1/2 cup finely chopped onions
1 1/2 tsp ginger-green chilli paste
1 tsp dried fenugreek leaves (kasuri methi)
3 tbsp desiccated coconut
1/2 tsp roasted cumin seeds (jeera) powder
salt to taste
Boil enough water in a deep non-stick pan, add the spinach, mix well and cook on a medium flame for 2 to 3 minutes, while stirring occasionally. Drain and refresh with cold water.
Blend the spinach in a mixer to a smooth purée. Keep aside.
Heat the oil in a broad non-stick pan and add the cumin seeds and asafoetida.
When the seeds crackle, add the onions and ginger-green chilli paste and sauté on a medium flame for 2 to 3 minutes or till they turn translucent.
Add the dried fenugreek leaves and desiccated coconut and sauté on a medium flame for another 3 to 4 minutes or till the coconut turns light brown in colour.
Add the spinach purée, sweet corn, roasted cumin seeds powder, salt and ¼ cup of water, mix well and cook on a medium flame for 1 to 2 minutes, while stirring occassionally.