1 tsp oil
1 tsp mustard
½ tsp urid dal
Little bit of hing
1 bunch of spinach
2 cups curd
Salt to taste
Finely chop spinach and boil it in water seperately until it becomes tender.
Drain the water and keep in seperately.
Take a kadai and add 1 tsp of oil and garnish mustard and urid dal.
Add to this the boiled spinach and fry it for one minute.
Take this mixture in a bowl and add to this 2 cups of curd, required amount
of salt and little bit of hing and mix it well.
Keep it for five minutes aside so that it soaks well and then eat it.
Ready to serve.