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.
Spinach – 1 bunch, washed and chopped
Red onion – 1 medium, chopped
Green chilies – 4, chopped
Tamarind pulp – 2 tbsp
Rice flour – 2 tbsp
Salt – to taste
For tempering (Tadka):
Mustard seeds – 1 tsp
Cumin seeds – 1 tsp
Fenugreek seeds (Menthulu) – ½ tsp
Dry red chilies – 2
Curry leaves – 4-5
Asafetida – a pinch
- 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.