Preparing the Spinach - Begin by thoroughly washing the spinach leaves to remove any dirt. Once washed, chop the spinach into smaller pieces. This ensures even cooking and allows the flavors to absorb better. Time taken: 5 minutes
Sautéing the Spices - In a pan, heat some oil and add mustard seeds, cumin seeds, and a pinch of turmeric. Let the spices crackle and release their fragrance. This step brings out the deep, earthy flavors that form the base of the dish. Time taken: 3 minutes
Cooking the Onion and Tomatoes - Next, add chopped onions to the pan and sauté them until they become soft and golden. Once the onions are ready, add chopped tomatoes and cook until they soften and begin to break down. This mixture forms a rich, flavorful base for the spinach. Time taken: 6 minutes
Adding the Spinach - Now it’s time to add the chopped spinach to the pan. Stir the spinach into the cooked onions and tomatoes, allowing it to wilt and soften. This process helps the spinach absorb the spices and flavors. Time taken: 5 minutes
Incorporating the Coconut - After the spinach has softened, add grated coconut to the pan. Stir it in thoroughly for a creamy texture and a touch of sweetness that balances the spices. The coconut adds a distinct Goan touch to the dish. Time taken: 4 minutes
Simmering the Dish - Allow the mixture to simmer on low heat for a few minutes, letting the flavors meld together. The spinach should be fully cooked by this time, and the spices should have blended into the coconut and tomato base. Time taken: 5 minutes
Final Adjustments and Serving - Taste the dish and adjust the seasoning if necessary. You can add a dash of salt or extra spices based on your preference. Once everything is perfectly balanced, remove from heat and serve hot with rice or roti. Time taken: 2 minutes
Total Time: 30 minutes