Discard the hard part of the root, wash very well and chop them.

Heat oil in a pan then add the red chili and chopped garlic.
Stir till you get the fried flavor of garlic.

Add the chopped red spinach. Add salt and turmeric powder. Stir and mix well.

Now cover and cook for a minute or two in a low flame.
Open the lid and in medium flame give a good stir for 5 to minutes or until the saag is soft and well cooked.

When it is done you will see that oil separates and all the moisture evaporates.

Enjoy with hot steamed rice.