Kafuli

• 2 bunches: Spinach(Palak ka saag)
• 1/2 bunch: Fenugreek leaves ( Methi) optional
• 4-5: Green chillies
• 4-5 cloves: Garlic
• 3 cm piece: Ginger
• 1 tsp: Cumin seeds
• A pinch: Asafoetida
• 1/2 tsp: Dry coriander powder
• 1/4 tsp: Turmeric powder
• 1 tbsp: Rice powder or rice paste
• 2tbsp: Curd (optional)
• 1-2 cup: Water
• 2 tsp or to taste: Salt
• 2 tbsp: Oil ( preferably mustard oil)

1. First wash the palak and methi properly with water, then chop it and boil along with green chillies in water (less quantity) till tender.
2. Next mash it into a paste with the help of a blender.
3. Chop ginger and garlic. Keep it aside. Take oil and heat it in a pan.
4. Add the chopped garlic and ginger in this oil till it turns light brown. Then add cumin seeds and asafoetida.
5. Add to it the mashed vegetables along with turmeric powder, dry coriander powder and salt according to the taste.
6. Add water to the kafuli accordingly and bring it to boil and then add the rice paste or the rice powder dissolved in water.
7. Cook it covered for approximately 10 minutes on low flame till the gravy thickens up. You can also add water to boil if it is dry.
8. Garnish the preparation with pure ghee. Serve hot with either roti or steamed rice.