Thotakura Kura (Indian Spinach Curry)

1 bunch thotakura -- washed and chop finely
½ tsp turmeric

Garnish:
2 small red chilies
1 tsp urad dal
½ tsp cumin seeds
Pinch of asafetida
1 sprig curry leaves
1 tsp finely chopped ginger and green chili paste

Salt to taste

Cook cut spinach and turmeric in ½ a cup of salted water till soft.
Drain and squeeze out excess water – can save the stock for Rasam or Pulusu.
Heat 1 tsp oil. When the oil is hot, add the spices in the following order, 10-15 seconds apart:
urad dal
cumin seeds
red chilies
asafetida
curry leaves
ginger chili paste

Add cooked spinach and toss.

If you have any small kura vadiyams (made with rice flour) or gummadi vadiyams, fry them in oil and add.

Turmeric is healthy – a good antibiotic.

Optionally, you could use dals with the greens and vegetables. They don’t take much oil and are healty.