I have been thinking of this recipe for quite a while now. With the scare on bagged spinach, I thought its better to be safe than sorry and didn’t buy spinach for almost 2 months. I bought a bunch from Indian store last weekend.
This is my grandmother (Dad’s mom) recipe and I had to call my mom for the exact ingredients and method. It is a very earthy, nutritious and low-fat dish.
- 1 bunch Spinach – washed and chopped
- 1 Red onion – medium, chopped
- 4 chilies Green – chopped
- 2 tbsps Tamarind pulp
- 2 tbsps Rice flour
- to taste Salt
For tempering (Tadka):
- 1 tsp Mustard seeds
- 1 tsp Cumin seeds
- ½ tsp Fenugreek seeds (Menthulu)
- 2 chilies Dry red
- 4 - 5 Curry leaves
- a pinch Asafetida
- Take spinach and onions with 1 cup of water in a saucepan; cover and cook on medium heat for about 5 minutes.
- Add green chilies, salt and tamarind juice (add ¼ cup water to tamarind pulp to make the juice); cook for 10minutes.
- In the mean time, mix the flour with ¼ cup water to make slurry with no lumps. Add this to the spinach mixture and cook for another 5 minutes till the mixture is slightly thickened.
- Remove from heat and add the tadka or tempering. For tempering, heat 1 tsp oil in a small saucepan, add all the ingredients listed, let the seeds splutter. Add this to the spinach mixture. Serve with rice.