Finely chop the spinach and keep aside. Beat egg adding a little salt. Grind to a paste ingredients from coconut to garlic. Heat Dalda/oil in a pan and burst mustard seeds. Sauté chopped onion and curry leaves. Then add the ground paste and stir well.

Add the egg and stir continuously using a fork. When it dries up completely, add spinach and salt and cook in low fire. Remove from fire and serve hot.