1/8 teaspoon asafoetida
1/2 teaspoon cumin seeds
1 teaspoon salt
1/2 teaspoon coriander leaves (to garnish)
1 tablespoon coriander powder
1/4 teaspoon turmeric powder
1 to 2 boiled egg whites
1/2 onion (diced)
1/4 tomato (diced)
1/2 cup spinach (boiled)
1/2 inch ginger
1 teaspoon mustard oil
1 green chili (optional)
In a blender, blend spinach, tomato, ginger, and green chili to make a puree.
Heat the oil in a saucepan and add cumin seeds to it. When seeds start cracking add asafoetida to them.
Add onion and sauté for some time or until it turns golden brown.
Add the spinach puree, turmeric, coriander powder, and salt into it. Mix well and cook for a few minutes.
Add the boiled egg whites into it along with a half cup of water and mix well.
Cover the pan and let it cook for 8- 10 minutes over medium heat until it becomes tender and mushy. Stir a few times in between. Garnish the curry with coriander leaves and serve hot.