INGREDIENTS
PALAK (SPINACH) --------------ONE BUNDLE
RED CHILLIES WHOLE---------4
TAMARIND PASTE----------------2 TEASPOONS
TIL SEEDS (GINGELLY SEEDS)----2 TEASPOONS
FOR SEASONING
CHANNA DAAL--------------ONE TEASPOON
UDAD DAAL ------------------ONE TEASPOON
MUSTARD SEEDS------------ONE TSP
HING-------- JUST 2 PINCHES
SALT AS PER TASTE
METHOD
CLEAN AND WASH THE SPINACH LEAVES AND DRY THEM . THEN IN A PAN TAKE 2 SPOONFULS OF OIL AND FRY THESE LEAVES TILL THE MOISTURE HAS GONE. TAKE OUT THE LEAVES FROM THE PAN AND IN THE SAME OIL FRY ALL THE SAID SEASONING EXCEPT THE SALT . NOW GRIND ALL THE ROASTED AND FRIED ITEMS IN THE GRINDER ADDING TAMARIND AND SALT.
THIS GOES WELL WITH CHAPPATIES OR RICE
