In Andhra, the term “vepadu” refers to dishes that are either stir-fried or deep-fried until they are crisp (see this page for vepadus and more on Andhra meals). In the south, this delicious spicy spinach is generally served on the side, along with rice, thin dals, and yogurt dishes. I love it that way. I also love to eat it with North Indian chapatis, a potato dish, and a dal, such as those on this page.
SERVES 3–4
• 1 lb. 2 oz. spinach, well washed
• 2 tablespoons olive or peanut oil
• ¼ teaspoon whole cumin seeds
• 3 cloves garlic, peeled, 1 halved lengthwise and 2 finely chopped
• 4–5 whole fenugreek seeds
• 6–7 fresh curry leaves, lightly crushed in your hand
• 1 medium onion (about 4½ oz), peeled and finely chopped
• 1 teaspoon peeled and very finely grated fresh ginger
• Generous pinch of ground turmeric
• ½ teaspoon ground coriander
• ¼–1 teaspoon nice red chili powder
• ½ teaspoon salt
1. Bring a large pan of water to a rolling boil. Drop all the spinach into it. As soon as the leaves have wilted, drain them in a colander and run cold water over them until they are cool enough to handle. Squeeze out most, but not all, of the water by picking up balls of spinach and gently pressing them between your palms. Chop the spinach coarsely and place it in a bowl.
2. Put the oil in a medium, preferably nonstick pan, and set over medium-high heat. When it is hot, add the cumin seeds. Let them sizzle for 3–4 seconds, then add the halved garlic clove. Stir once or twice. Add the fenugreek seeds and, a second later, the curry leaves (take care, as these will splutter). Quickly add the onions and reduce the heat to medium-low. Stir and sauté for 5–6 minutes or until the onions become soft and begin to pick up a little color at the edges.
3. Add the ginger and chopped garlic. Sauté for another minute, then add the turmeric, coriander, and chili powder. Stir for a minute. Now add the chopped spinach, any accumulated liquid in the bowl, and the salt. Stir and sauté gently for another 8–10 minutes to allow all flavors to meld.
