Palak Aur Kamal Kakri (Spinach and Lotus Root)

Chop spinach and boil, then drain properly.

Wash lotus root properly and cut into fine pieces.

Heat 2 tbsp oil in a pan and put asafoetida and cumin seeds.

Then add the spinach and lotus root.

Add salt and chilli powder.

Stir and brown slightly.

Add a little water and cook till the vegetables are tender and the gravy is thick.