Cooking Method :
Heat a tea-spoon of oil ina awok or kadai. Add mustard seeds and allow them to crackle.
Now its time to add Cumin seeds, Curry leaves, Urad dal, Red Chillies and a pinch of Asafoetida, one after the other. Saute till it become golden brown in color.
Finally add chopped spinach leaves and stir fry until the keerai gets heated with the spices. Then add salt to taste.
Keep it closed for few minutes until the leaves shrivel.