Spinach and Egg Stir Fry

Spinach and egg stir-fry is a delicious and healthy South Indian American side dish for rice. Although many leafy vegetables are available in Kerala, the kid of spinach we get in America is not one of them. When my mom got spinach, she treated it like any other leafy vegetable she knew.  She decided to cook it the South Indian way, so the spinach and egg stir-fry took form.

Two 6-ounce bags spinach
1 onion, sliced
5 cloves garlic, minced
2 tablespoon minced ginger
1 Jalapeno pepper, sliced rounds (optional)
1 sprig curry leaves, stem removed
1 teaspoon salt
3 tablespoon oil
1/2 teaspoon mustard seeds
1 cup shredded coconut
1/2 teaspoon turmeric powder
4 eggs

Cooking Directions
1. Wash the spinach throughly and put it in a strainer.

 2. Chop the onion, garlic, ginger and jalapeno pepper into small pieces.

3. Heat oil in a pan and add the mustard seeds. Cover with a lid and allow the mustard seeds to splutter. 

4.  Add the onion, garlic, and ginger into the oil and sauté for one minute

5. Now add a hand full of spinach and stir.

6.  Add as much spinach as you can in the pan, then cover and cook for 5 minutes.
7.   Stir everything together, when you see the spinach cooked down in size. Add the rest of the spinach on top of the cooked spinach. Cover and cook for 5 minutes until it is also cooked down in size. Remove the lid and stir everything.

8. Add the coconut and turmeric powder into the center of the spinach. Cover the coconut with the rest of the spinach. Cover and cook on medium flame for 15 minutes.

9. Open the lid and stir everything together. If you see too much water in the pan, cook in high flame.  Stir it occasionally until the water goes down.

10. Make a space in the center of the spinach and crack four eggs into it.  Add a pinch of salt and pepper, and scramble the eggs.  After scrambling the eggs, stir together.  

Now spinach and egg stir fry is ready to be served with rice.