PREPARATION

1. In a blender, add 250 grams tomato, 2 green chili, 1/8 teaspoon ginger and blent it until smooth.
2. Boil 1.5 litre water in a deep pan, add 300 grams spinach. Boil 3 - 5 minutes.
3. Transfer it to a blender and blend it until smooth paste.
4. Heat 3 tablespoons in a heavy skillet, add 1/8 teaspoon asafoetida, 1/2 teaspoon cumin, 1/4 teaspoon turmeric, 1/4 teaspoon coriander and stir.
5. Add tomato green chili ginger paste and saute.
6. Add 1/4 teaspoon red chili, spinach puree, 1 teaspoon salt and mix well.
7. Add 100 grams boiled kidney beans and mix it well again. Cook 3 - 5 minutes.
8. Take it out on a kadai and garnish with fresh cream.
9. Serve hot.