1Kg spinach, silverbeet or beetroot leaves
1 cup chickpea flour
1 tablespoon cumin seed
1 teaspoon chilli flakes (optional)
2 tablespoons coriander powder
¼ teaspoon asafoetida (optional)
1 teaspoon turmeric
3-4 garlic cloves, chopped
1 tablespoon salt
3 tablespoons oil
Chop the spinach (or other greens).
Heat 1 tablespoon of the oil in a big pan and add the chopped greens.
Add the salt and cover with a lid. Cook for 2-3 minutes.
Meanwhile, in a bowl, mix the chickpea flour with a little water. Remove all the lumps.
Uncover the greens and mash them.
Add the flour paste into the greens and mix well.
Add the turmeric, coriander powder, cloves and 2 cups of water. Cover again and cook for 10 minutes.
In a sauce pan, heat the rest of the oil, add the chopped garlic, asafoetida, chilli flakes, cumin seeds. Pour this mixture onto the other mixture.