Instructions: Wash and dry fresh spinach, and chop finely, or drain thawed spinach. Set aside.

In a small bowl, combine coconut, cumin, cayenne, turmeric, and salt with enough water (about 1/4 cup) to make a thick paste. Add green chile, and stir. Set mixture aside.

In a wok or large skillet, heat oil over medium-high heat. Add mustard seeds; when they begin to pop, toss in dried chiles, curry leaves, and shallots, and fry until shallots begin to soften but not brown, about 2 minutes. Add spinach, and cook, stirring constantly until spinach is half cooked, about 5 minutes. Stir in coconut paste, and continue cooking, stirring constantly for another 5 minutes or until the spinach is tender. Remove from heat, and adjust seasoning.

This recipe yields 6 servings.

Comments: Small, shiny, green, and fragrant, curry leaves are sold fresh or dried in most Indian markets; if you choose to use them, look for leaves that are bright green with no signs of yellowing or wilting.

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