Spinach Bhaji

from Flavors of India by Shanta Nimbark Sacharoff

2 bunches spinach
2 cloves finely chopped garlic
2 tablespoons chopped onion
1/4 teaspoon cumin seeds
3 tablespoons oil
salt to tast
few pinches cayenne
1 tablespoon lemon juice

Remove the stems and roots from the spinach and wash very thoroughly to remove any dirt or sand that might be trapped between the leaves. Drain the leaves completely and cut into medium-sized pieces, as if you were cutting lettuce for a salad.

Heat the oil in a frying pan over a moderate flame. Add the garlic, onion and cumin to the oil; when the onion turns brown add the dried spinach pieces. Stir the spinach for a few minutes. Now add the salt and cayenne, raise heat and with a quicker motion stir the spinach over a high flame for 10 more minutes. By now the spinach should have shrunk into a small, dark-green mound. Stir in the lemon juice and remove from the heat. Serve the spinach immediately while it remains hot. This vegetable goes very well with rice, even to the point of pleasing many spinach haters.
Serves three to four.

You are welcome, this is a favorite at our house. My daughter asks me to make it.