8-10nosMedium Dry Chillies40% Madras & 60% Byadgi Chillies
1tspCorriander Seeds
1/4tspJeera Seeds
1+1/4tspMustard Seeds
1pinchMethi Seeds4-5 seeds
6podsMedium Garlic
1/4tspTurmeric
1/2nosMedium Onionchopped
1tspTamrind pulp
2tbspRefined Oil
1sprigCurry Leaves
Salt to taste
1bunchMangalore Spinach
1nosLarge TomatoChopped
Instructions
Preparation
Separate the leaves from the stem of the spinach. Chop the leaves. Cut the stem into 2-inch length pieces.
Masala
Grind the coconut, red chillies, coriander seeds, 1/4 teaspoon Jeera, 1/4 teaspoon mustard, Methi seeds, 2 flakes of garlic, turmeric, onion and tamarind to a fine paste. Keep aside.
Cooking
Cook the stem of the spinach with a little water. Add the chopped spinach leaves and chopped tomatoes. Add salt to taste.
After the vegetables are cooked, add the ground masala and boil for 10 to 15 minutes. Add the shrimps and cook for a minute.
Seasoning
For the seasoning take a separate pan, heat oil and add Mustard. When it begins to splutter add the curry leaves and garlic. Pour this over the curry.