Bring 250ml / 8fl oz (1 cup) water to a boil in a heavy-based pan, add the spinach and cook for a few minutes until the spinach is cooked. Remove from the heat and mash it well with a wooden churner or in a blender or food processor. Set aside.
Heat the oil in a kadhai or deep, heavy-based pan over medium heat, add the asafoetida, and stir-fry for about 30 seconds, or until it dissolves. Add the onions and stir-fry for about 2 minutes, or until they are translucent. Add the ginger paste and continue stir-frying for about 1 minute.
Add the spinach puree and green chillies to the pan, then pour in 500ml / 18fl oz (2 1/4 cups) hot water and mix well.
Slowly add the rice flour, stirring constantly to make sure that no lumps form, then bring to a boil. Season with salt and reduce the heat to medium-low and cook for about 20 minutes.
Heat the ghee in a small frying pan (skillet) over medium heat, add the dried red chillies and garlic cloves, if using, and stir-fry for about 1 minute, or until they change color.
Pour over the spinach mixture and serve hot garnished with ginger strips and accompanied with Rice or Roti.