- small onions - 12 - Vallarai spinach - 250ms - tomato - 8 medium size - garlic - 10 - red chilli - 3 - green chilli - 1 - peper, cumin powder - 2 tablespoon - asafoetida - a pinch - turmeric powder - 1/2 tablespoon - salt to taste - tamarind pulp - a cup - oil - 2 tablespoon - mustard seeds, urad dal - 1 tablespoon - curry leaves, corriander leaves to garnish
Preparation
Step 1
Take only the leaves of the spinach. Avoid the stem parts. Wash it. Chop it finely.
Step 2
Heat a Tawa, add finely chopped onions, garlic, tomatoes, chillies, and spinach. Add turmeric powder, pepper, cumin powder, salt. Stir well. No need to oil.
Step 3
Pour 1/2 cup of water and close the lid. Allow to boil still cooked well. Now add the tamarind pulp and cook more.
Step 4
Stir then and then. After 10 minutes. stop the flame, allow it to cool and grind the above to a fine paste in a mixer.
Step 5
Now heat oil in tawa, spurt mustard seeds, urad dal, curry leaves and add the paste.
Step 6
Cook in low flame till oil separates from the paste. Now the fine gravy is ready to eat.
Step 7
Best with rice and ghee. Also can be used with chapathi.
Observations:
Method This type of spinach is too bitter to be consumed. To overcme its bitterness, add much onions, tomato and tamarind pulp.
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