1 10 oz. pkg. chopped spinach
6 lady finger chilis
1/2 tsp. cayenne pepper
1 tsp. ginger-garlic paste
3 tbsp. Oil
10 curry leaves (optional)
3-4 dried red chilis
Salt to taste
1/4 cup lemon juice (or less to taste)

Cook spinach, chilis, ginger-garlic, salt together. Let set for 15 minutes and then puree. Add water while cooking.

Prepare the bhagar (oil, cumin, red chilis, curry leaves) in a separate fry pan. Heat oil and when hot, throw in these 3 ingredients. Brown and then pour over the spinach puree.

Finish off with the lemon juice.