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Spinach and mango shorba
Category : Health food, Vegetables
Servings : 4
Time Taken : 15-30 mins
Rating :
Method
- Wash the spinach thoroughly in water and cut into thin strips.
- Peel the raw mango and cut into very small discs, discarding the seed.
- Chop the ginger, coriander and mint leaves very finely.
- Heat oil in a pan and dry roast the besan till it gives a nice aroma. Put it aside and let it cool.
- Take the vegetable stock and heat it up till it is warm.
- Then add the besan to it, mixing it very slowly. Let it boil for some time.
- Heat the ghee and add the cumin, dried chillies and the whole garam masala.
- Saute for some time. Also saute the spinach.
- Add the stock and salt and heat up.
- Finally add the raw mangoes.
- Do not boil after this. Serve hot.
Ingredients:
500 gms. spinach
1 raw mango
1 litre vegetable stock
5 gms. ginger
2 gms. coriander leaves
1 gm. Mint leaves
50 gms. besan (gram flour)
15 ml. vegetable oil
5 ml. ghee
2 dried kashmiri chillies
2 gms. cumin seeds
3 gms. whole garam masala
Salt to taste
500 gms. spinach
1 raw mango
1 litre vegetable stock
5 gms. ginger
2 gms. coriander leaves
1 gm. Mint leaves
50 gms. besan (gram flour)
15 ml. vegetable oil
5 ml. ghee
2 dried kashmiri chillies
2 gms. cumin seeds
3 gms. whole garam masala
Salt to taste
RECIPES BY REHANA KHAMBATY
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