This is good served with lentils.
2-3 tablespoons oil
1 onion, halved and finely sliced lengthwise
1 teaspoon brown mustard seed
1 stalk curry leaves
2 medium-length red chilies, sliced diagonally
1 lb (500 g) fresh spinach, washed (not dried) and shredded
¼ teaspoon ground turmeric
Salt to taste
3 tablespoons grated fresh or dried unsweetened coconut
Heat the oil in a wok. Add the onion, mustard seed and curry leaves fry until the onion is light brown and the mustard seed sputters. Add the chili and stir to soften a little, then add the spinach with oil and spices. Cover and cook until the spinach has wilted and is tender. Uncover and stir until the liquid has evaporated. Sprinkle with grated coconut, stir-fry for another minute and serve.