Ingredients :
1 bunch palak (spinach leaves)
1 big onion
1/4 tsp tamarind water
1/4 tsp mustard
1/4 tsp hing (asafoetida)
1/4 tsp fenugreek seeds
2 - 3 red chillies
1 tbsp sambar powder
Method:
1. Wash and chop palak finely. Cut onion. Cook only palak in cooker by just sprinkling the water.
1 big onion
1/4 tsp tamarind water
1/4 tsp mustard
1/4 tsp hing (asafoetida)
1/4 tsp fenugreek seeds
2 - 3 red chillies
1 tbsp sambar powder
Method:
1. Wash and chop palak finely. Cut onion. Cook only palak in cooker by just sprinkling the water.
2. Make 1/4 tsp tamarind water ( 2 jello cups approximately more water, less tamarind).
3. Heat oil, do seasoning with mustard, hing, fenugreek seeds and red chilies. Add onions and fry.
4. Pour the tamarind water and then the palakinto the seasoning. Let it boil for 3 –4 minutes.
5. Now add 3/4 tsp of rice flour to 1/2 jello cup of water. Make sure no lumps. Add this water to palak (add pinch of sugar/jaggery to taste – optional).
6. Finally add 1 tbsp of sambar powder, let it boil for 2-3 minutes. Serve hot with plain rice or fried rice.
Variation: Instead of onions grind 1 1/2 tbsp of mustard seeds and 1 tbsp of soaked rice grains. Add this pasted to palak just before removing from the flame. Do not boil for long time, just until the vapours start. In this procedure do not add the rice flour.
