Palakchi patal bhaaji (spinach curry)

1 bunch of spinach washed & chopped,
1/4 cup chana dal,
some peanuts,
1 tbspoon gram flour (i.e besan - to give thickness to curry),
2 to 3 green chilies chopped finely,
2 tbsp coconut (roasted & ground),
chopped coriander leaves,
salt & sugar.

For phodani (tempering)

2-3 tsp ghee,
1 tsp cumin seeds,
a pinch of Asafoetida

1. Wash chana dal & peanuts. Boil dal, peanuts & spinach together.

2. Mash it properly & add salt, sugar, chopped green chilies to it.

3. Cook this mixture on a medium flame.

4. Now mix besan with buttermilk & stir continuously. (1 tbspoon
peanut powder can also be added)

5. Allow it to boil for sometime.

6. Add roasted coconut & coriander leaves.

7. After bhaaji is cooked properly, give tadka (tempering)


Heat some ghee, add asafoetida & cumin seeds. Pour this on the curry. Serve hot with Chapati or rice.

Tip: Always temper the bhaaji just before serving.