Haaq

• 1/2 cup mustard oil or neutral oil, like corn or grapeseed
• 5 small dried red chiles, or to taste
• 1 teaspoon asafetida (hing)
• 2 pounds fresh spinach, large stems removed
• Salt to taste

1. Put the oil in a large skillet or flameproof casserole over medium heat; a minute later, add the chiles and asafetida and cook until the chiles sizzle a bit, just a minute or so.
2. Add the spinach and about 1/2 cup water.
3. Cook, stirring occasionally, until the spinach wilts and is tender, about 15 minutes.
4. Season with salt if necessary and serve hot or warm.

mustard oil, red chiles, asafetida, fresh spinach, salt

Taken from www.epicurious.com/recipes/food/views/haaq-386083 (may not work)