| Procedure
In a pan cook the spinach with little water for 5 – 10 min. When it cools down, blend it with the green chili. Add curd and salt to this mixture and whisk nicely till it becomes really smooth. Prepare the tempering by heating oil in a tempering pan, add cumin seeds and asafoetida. Once cumin seeds splutter, transfer this tempering on to the above curd raitha. Serve it with chapatti and any other choice of your rice.
Serves 2
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