1 lb of spinach
5 shallots, sliced finely
3 green chilies, sliced finely
5 cloves of garlic, minced
1/4 cup of cooked lentils
3 Thai eggplants, cut into quarters
1 tsp of cumin seeds
1 tomato, cut into small pieces
2 Tbsp anchovies (ikan belis) fried and ground
Heat oil in pan, add cumin seeds and fry for a
second, then add the garlic and onions. Add a little salt and saute for about 3 to 5 minutes until slightly brown. Add the green chilies, tomatoes and the eggplants. Cook for 3 minutes until tomatoes has disintegrated. Add a little water and cook the eggplants until soft. Now add the spinach and cook until wilted. Add a cup of water and add the lentils.
Once the spinach is soft, remove the pan from the heat and use the wooden masher and mash until the spinach is creamy. This will take a while but you will enjoy the outcome very much.
Put the pan back on the stove and sprinkle the ground anchovy powder and add water if the consistency is thick. Adjust seasoning and serve hot with rice or roti.