Heat oil in a kadai. Add jeera and mustard seeds then add the chopped spinach, chopped onions, paste of ginger and garlic and chillies. Stir fry for 5 minutes, then take it off the stove and cool.
Then grind the spinach mixture in a blender with enough water.
Heat ghee in the same kadai and add rice. Fry the rice for 5 minutes or till slightly golden. Then add the spinach mixture from the blender to rice. Add enough water for the rice to cook, add salt and one tsp of sugar for flavour. Turn stove off when rice is cooked.
Can be eaten with kadhi and papad.
Bawarchi of the Week
Kamala Swaminathan is a food enthusiast who loves to attempt traditional South Indian Vegetarian recipes.