Kafuli

Wash the spinach and fenugreek leaves thoroughly. Blanch in boiling salted water for 2 minutes. Drain and immediately transfer to cold water to preserve the green color. Squeeze out excess water.

Blend the blanched greens with garlic, ginger, and green chillies into a smooth puree. Set aside.

Heat mustard oil in a heavy pan over medium heat until it smokes lightly. Add cumin seeds and asafoetida; let the cumin splutter.

Add finely chopped onions and fry until golden, about 6 minutes.

Add turmeric, red chilli powder, and coriander powder. Stir for 1 minute.

Add the green puree and cook on medium heat for 5–6 minutes, stirring frequently, until the raw smell disappears and the mixture darkens slightly.

Mix rice flour with 50 ml cold water to make a smooth slurry. Add to the greens and stir well — this thickens the kafuli to its characteristic creamy consistency.

Add remaining water and salt. Simmer on low heat for 8–10 minutes, stirring occasionally, until the kafuli is thick and creamy.

Finish with a generous drizzle of ghee and stir through.

Serve hot with mandua (finger millet) roti or steamed rice.