In a wok, heat coconut oil and add crushed cumin and peppers to temper. Add turmeric powder, shallots, salt to saute. Add a quarter cup of water and let it boil. Add the spinach and cook for 5 to 6 minutes in medium flame.

Now add the coconut milk and for 2 to 3 minutes in a low flame. The soup bowl is ready. This recipe can be done with the preferred spinach you choose and the coconut milk is the one which gives a pleasant taste.