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Palakachi Takatali Bhaji

A leafy green kadhi, this Maharashtrian buttermilk-based spinach curry is a delicious, tangy and mildly sweet, that’s best had with steamed rice. What makes it different is the tempering with ghee.

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Main ingredientsSpinach, Buttermilk, Light green chillies, Raw peanuts, Gram flour, Jaggery, Steamed rice, Ghee, Cumin seeds, Asafoetida, Turmeric powder 
CuisineMaharashtrian
CourseDals and kadhi
Prep time20-25 minutes
Cook time25-30 minutes
Serve4
TasteTangy
Level of cookingEasy
OthersVegetarian

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

  1. 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. 
  2. 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. 
  3. 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. 
  4. 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. 
  5. Continue to cook for 5 minutes, stirring in between. 
  6. Transfer into a serving bowl, serve hot with steamed rice topped with a lilttle ghee. 
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