1 bunch spinach
1 tablespoon ghee or butter
1 small onion, finely chopped
1 teaspoon finely chopped garlic
1 teaspoon finely chopped ginger
1/2 teaspoon cumin seeds
pinch chilli powder (optional)
salt and ground black pepper to taste
Wash the spinach thoroughly, discard any tough stems and cook the leaves in very little water in a covered pan for 10-12 minutes or until soft. Drain and chop the spinach.
In a frying pan heat the ghee or butter and fry the onion, garlic, ginger and cumin until onion is soft and turning golden. Mix in the chopped spinach. Add the chilli powder (if used) and salt and pepper to taste.
Beat the eggs in a bowl and season to taste with salt and pepper. Pour over the spinach mixture in the pan, cover and cook on low heat until eggs set. Serve hot.
Recipe excerpted from Encyclopedia of Asian Food by Charmaine Solomon (Periplus Editions, 1998)