Preparation / Directions:
* Peel, cut in half lengthwise and cut crosswise into thin half-rings.
1. Heat the oil and butter in a large sauté pan set over medium-high heat. When hot, add the fennel and black cumin seeds. Stir, and add the onions and ginger. Stir-fry until the onions turn a rich brown color, 5 to 7 minutes.
2. Add the spinach. Cover pan, and cook until spinach has wilted completely, stirring occasionally, about 7 minutes. When the spinach has wilted, reduce the heat to medium. Add the chile, salt, and cayenne pepper, and stir. Cover pan, and cook for 25 minutes more.
3. Uncover skillet, and stir. Cook until there is hardly any liquid left in the bottom of the pan, about 5 minutes more. Serve.
Serves 4 to 6
Adapted from "Madhur Jaffrey's Spice Kitchen: Fifty Recipes Introducing Indian Spices and Aromatic Seeds" by Madhur Jaffrey