In a mixer grinder add the ginger, chilli and garlic cloves and grind well. To this add the spinach, coriander and coconut. Grind the greens to a smooth paste. The paste has to be very smooth, you may add a couple of tablespoons of water to aid the grinding.
Place a kadai or pan on a medium heat. Add a teaspoon of oil to the pan, one the oil has heated up add the asafoetida and pour in the pureed spinach mix in the heated oil. Cook the mixture for a couple of minutes and add the peas.
If required add some water (not more than couple of tablespoons) to slightly loosen up the curry. You will need to eyeball the quantity of water as it would depend on how much water the palak has released and the amount of water used to grind the greens.
Cook for 5-7 minutes and turn off the flame.
Serve hot with phulka rotis.
