SPINACH LEAVES CHUTNEY

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