The most usual combination of spices in Gujarati cooking is ground coriander and cumin seeds. This is my version of one of the simple but delicious dishes we enjoyed at Palitana before our climb up the holy mountain. It can be rustled up quickly and served with some heated chapatis or nan bread for a complete and healthy supper.
Warm a large, fairly shallow serving dish (ideally round), in a low oven. Wash the spinach thoroughly and remove the stems. Peel the ginger and garlic and chop together finely. Cut the chillies open lengthways under running water, discard the seeds and stems, then finely slice crossways.
Bring a little water to the boil in a large saucepan. Add the spinach, cover and cook for only a minute or two until just wilted, stirring a few times. Drain the spinach and press out any excess liquid, then chop fairly small.
Melt half of the butter with
© 2010 Josceline Dimbleby. All rights reserved.