Boil spinach in two liters of
water for 30 minutes until it turns soft. Add salt and green chilies and
boil continuously until it becomes a mashed paste. At the same time, for garnishing,
heat ghee in a different pot and fry the garlic, ginger and onions
until soft. Add the chili and turmeric powder,
and cumin seeds - fry till fragrant. Add to the spinach paste and keep
boiling for 20 minutes. Place the flour and water mixture
- boil on low fire for another 20 minutes till it thickens. Best eaten hot with chapatti.