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.

  • Making time: 45 minutes


  • Makes for: 6
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