Ingredients:
4 cups fresh Spinach, finely chopped
1 chopped tomato
2-3 ground green chillies
½ tsp turmeric powder
1 tsp dhanajeera powder
Salt to taste
2 tbsp olive oil
1 tsp whole cumin
1 pinch asafoetida

Method:
Heat the oil in a saucepan. Add the cumin and asafoetida.
Add the spinach, chillies, salt and turmeric.
Cover and allow the water released by the spinach to be absorbed.
Add the dhanajeeru. Stir in the tomatoes.
Remove from heat and serve.

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