INGREDIENTS:
3 cups chopped spinach (pala kura)
2 large onoins chopped fine
2 large potatoes boiled and peeled
1 tomato grated
2 green chillies
1" piece ginger
1 tsp. lemon juice
1/2 tsp. wheat or other flour (plain rice flour / biyyapindi)
1 tsp. red chilli powder
1 tsp. cinnamon-clove powder (chekka - lavangam)
1/4 tsp. turmeric powder
1/2 tsp cumin seeds (jilakara)
2 pinches asafoetida (inguva)
1/2 tsp. garam masala
1/2 tbsp. butter
4 tbsp. ghee
salt to taste
PREPARATION:
- Put the washed spinach in a pan, add very little water (just a sprinkle) and a pinch of salt.
- Cover and boil over a high flame for 2 minutes.
- Cool quickly, or hold under running water in a colander or under tap
- Put in a mixie, add green chilli and run for a minute.
- Keep slightly coarse, do not make very smooth.
- Keep aside.
- Cut the potatoes into big pieces.
- Heat ghee and fry potatoes till light brown.
- Drain the potatoes, keep aside.
- In the same hot ghee add the cumin seeds.
- Add the ginger, onions and fry till very tender.
- Add the tomato and further fry for two minutes.
- Add all the dry masalas and fry till ghee separates.
- Add spinach and potatoes.
- When it resumes a boil sprinkle the flour and stir well.
- Boil for 2-3 minutes. Add lemon juice
- Just before serving heat butter in a tiny saucepan and add the asafoetida.
- Pour over the vegetable and mix gently.
- Serve hot with naan or parathas or even rice
- You may use boiled peas, boiled corn kernels or paneer chunks in the above dish, instead of potatoes.
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