- Spinach 1 bunch
- Besan / Gram Flour 3 tbsps
- Plain Yogurt 1 1/2 cups
- Ginger 1 inch piece
- Garlic 2 – 4 pods
- Dry Ginger Powder a big pinch
- Turmeric Powder a pinch
- Salt to taste
- Urad Dal 1 tsp
- Cumin Seeds 1 tsp
- Mustard Seeds 1 tsp
- Broken Red Chiles 3
- Curry Leaves 5
- Oil 1 tsp
Method:Wash, remove stems and chop finely spianch.
Whisk together yogurt, flour, and salt well.
Peel and mash ginger.
Peel and mince garlic.
Heat oil in a sauce pot, in order to add all talimpu content.
When mustard seeds start spluttering, ginger, garlic, and add spinach.
A bit of the spinach wilts, mix yogurt, gram flour whisked, add dried ginger powder and turmeric powder.
The mixture on low flame for about 5 minutes to boil.
Serve with steamed rice and ghee.
0 comments :
Post a Comment