This type of spinach is too bitter to be consumed. To overcme its bitterness, I have added much onions, tomato and tamarind pulp.
Take only the leaves of the spinach. Avoid the stem parts. Wash it. Chop it finely. Heat a Tawa, add finely chopped onions, garlic, tomatoes, chillies, and spinach. Add turmeric powder, pepper, cumin powder, salt. Stir well. No need to oil. Pour 1/2 cup of water and close the lid. Allow to boil still cooked well. Now add the tamarind pulp and cook more. Stir then and then. After 10 mins. stop the flame, allow it to cool and grind the above to a fine paste in a mixer.
Now heat oil in tawa, spurt mustard seeds, urad dal, curry leaves and add the paste. Cook in low flame till oil separates from the paste. Now the fine gravy is ready to eat.
Best with rice and ghee. Also can be used with chapathi.
“No one who cooks, cooks alone. Even at her most solitary, a cook in the kitchen is surrounded by generations of cooks past, the advice and menus of cooks present, the wisdom of cookbook writers.” ― Laurie Colwin