6 c Fresh spinach; chopped
2 tb Onion; minced
1/2 c Peanuts; boiled
1/2 ts Cumin powder
1 pn Asafoetida
1 Tomato; chopped
1/2 ts Black mustard seeds
1/2 ts Salt
1 Serrano; minced
1/2 ts Turmeric
2 tb Oil
1/2 c Water
Boil peanuts in unsalted water for 5 minutes; drain and set aside.
Cook spinach in 1/2 cup water, blend with a fork, and set aside. Heat
oil in a wok and cook mustard seeds until they sputter; add onions
and saute. Add cumin and asafoetida and stir. Mix in serrano and
tomato and saute well, until tomato becomes soft. Stir in turmeric,
salt, and the mashed spinach. Finally, add the boiled peanuts.
