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Spinach Delicacy
Category : Regional cuisine, East india, Spinach Recipes
Time Taken : 15-30 mins
Rating :
Method
- Clean, chop and wash spinach.
- Roast red chillie, chana dal, jeera and rai till jeera turns golden in a kadai.
- Add coconut, stir well and remove from fire.
- Grind all these ingredients with fresh coriander and green chillies to a fine paste.
- Heat oil in a large kadai.Add hing and methi seeds.
- Wait till the seeds turn brown.
- Add the cashewnuts and fry lightly till brown.
- Add chopped onions and fry to a golden brown.
- Add the masala paste. mix well for a few seconds.
- Add chopped spinach, salt and a pinch of soda bicarb.
- Cook for about 7-8 mins till spinach turns soft, remove from fire and cool.
- Grind to a puree and add tamarind pulp and sugar to the spinach.
- Boil and add 1/2 cup water if too thick.
- Simmer for 3-4 mins and keep aside.
- For the pakoras, mix chopped onions, ginger, coriander, salt, chillie powder and baking powder with the besan.
- Add a little water to make a thick batter.
- Deep fry small spoonfuls of the batter.
- Add pakoras to the cooled spinach.
- At serving time, gie 2-3 boils, can be had with chapathis.
Ingredients:
1 bunch (600-700 gms) - spinach chopped
1 - dry red chilli
1 tbsp - chana dal
1/4 tbsp - rai
1 tbsp - freshly grated coconut
2 tbsp - chopped coriander
1 to 2 - green chillies
3 tbsp - oil
hing powder
1/4 tsp - methi seeds
1 tsp - tamarind pulp
6 to 8 - kaju
1 - onion, chopped
soda bicarb
salt to taste
1 bunch (600-700 gms) - spinach chopped
1 - dry red chilli
1 tbsp - chana dal
1/4 tbsp - rai
1 tbsp - freshly grated coconut
2 tbsp - chopped coriander
1 to 2 - green chillies
3 tbsp - oil
hing powder
1/4 tsp - methi seeds
1 tsp - tamarind pulp
6 to 8 - kaju
1 - onion, chopped
soda bicarb
salt to taste
For Pakoras:
4 tbsp - besan
1/2 - onion chopped
1/2" - ginger
1/4 tsp - chilli powder
coriander leaves
salt
oil
