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Main ingredients | Spinach, Buttermilk, Light green chillies, Raw peanuts, Gram flour, Jaggery, Steamed rice, Ghee, Cumin seeds, Asafoetida, Turmeric powder |
Cuisine | Maharashtrian |
Course | Dals and kadhi |
Prep time | 20-25 minutes |
Cook time | 25-30 minutes |
Serve | 4 |
Taste | Tangy |
Level of cooking | Easy |
Others | Vegetarian |
Ingredients
- 4 cups shredded spinach
- 4 cups buttermilk (taak)
- 2 light green chillies
- ½ cup raw peanuts
- 2½ tablespoons gram flour (besan)
- Salt to taste
- 2-3 tablespoons chopped jaggery
- Steamed rice to serve
- Tempering
- 1 tablespoon ghee + to serve
- 1 teaspoon cumin seeds
- ¼ teaspoon asafoetida (hing)
- 1 light green chilli
- ½ teaspoon turmeric powder
Method
- Heat a pressure cooker, add spinach leaves, break the green chillies and add. Add raw peanuts and 2 cups water, mix, cover and cook under pressure till 3-4 whistles are released.
- Open the cooker once the pressure has reduced completely. Add gram flour and churn with a wooden churner till the flour is well combined with spinach mixture.
- Add buttermilk and continue to churn for a few minutes. Add 1 cup water, salt and jaggery and mix well. Cook on medium heat for 6-8 minutes, stirring in between.
- To make the tempering, heat ghee in a non-stick pan, add cumin seeds and let them change colour. Add asafoetida, break the green chilli and add and mix. Add turmeric powder, mix and cook for a few seconds. Pour this immediately into the spinach mixture and mix well.
- Continue to cook for 5 minutes, stirring in between.
- Transfer into a serving bowl, serve hot with steamed rice topped with a lilttle ghee.
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