Wash and blanch spinach in hot boiling water for a minute.
Drain and refresh in cold water and then grind with dill, green chilies, green cardamoms, cloves and peppercorns to make a fine paste.
Take out in a bowl and mix curd and whisk well,then add 2.5 cup water and mix.(A)
Heat 2 tbsp of mustard oil in a pan, add 1 tsp of cumin seeds, crushed coriander seeds, grated ginger, bay leaves, cinnamon, 1 whole black cardamom (slightly crush to open the mouth) and asafoetida.
When cumin start crackling add turmeric, chili powder and fennel powder.
Add spinach mixture (A).Let it boil for 5 minutes.
Now add salt and the fried dumplings (sepu vadis) and let it simmer for 10 minutes.
Add lemon juice and serve hot.
Serving suggestions – Best served with cumin rice/plain rice and chapati.