This is indeed a very simple yet tasty version of traditional Spinach curry (called as Palakachi Patal Bhaji in marathi). In traditional spinach curry goda masala, tamarind pulp, jaggery etc. are used to make it more chatpati. However, this curry with less ingredients also tastes equally good.
1 large bowl fresh Spinach (2 bunches)
1/2 cup peanuts
1/4 cup besan (chikpea flour)
1/2 tspn red chilly powder
1/2 tspn turmeric powder
Salt to taste
For Tempering :
4 tbspn oil
1/4 tspn methi (fenugreek seeds)
1 tspn mustard seeds
1 tspn asafoetida
5-6 curry leaves
Soak peanuts overnight.
Pressure cook chopped spinach and peanuts
Add water to besan to form besan paste
To make curry :
Heat oil in a pan
Add fenugreek seeds, asafoetida, mustard seeds and curry leaves
Then add pressure cooked spinach and peanuts
Mash spinach and peanuts together
Add red chilly powder and turmeric powder to it
Add besan paste to the mixture
Lastly add salt to taste
If required add some water to adjust the consistency
Cook it for 10 minutes
Serve hot with roti or rice
1. A pinch of fruit salt or soda may be added to spinach to retain green colour.
2. Fresh grated coconut may be added to this curry.
Stepwise pictures :
This entry goes to Veggie/Fruit A Month - SPINACH (Guest Hosted @ Rasoi)
and also to the event Life if Green by Shilpa