1. Heat oil in a kadai. Add the chillies, garlic and onion. You can reduce the red chillies if you do not like your food very spicy. Cook until the onions are transparent.

2. Add the cut and cleaned spinach followed by salt. It will shrink a lot in size. Do not cover the kadai and let it cook. About 8 minutes. Add milk and switch off the stove once it starts boiling.

3. Let it cool completely and put it in the mixie with ½ to 1 cup water or to the consistency you want. If you add too much water it might lose the taste, so keep that in mind. There are traditional ways of mixing it as well. Mom used to sit down and hold the vessel with her feet and mix with a wooden spatula until it smashes completely. I just use the mixie as I am not so patient. The result is a yummy spinach masiyal that you can serve with hot rice and ghee.