Spinach-Buttermilk Curry / पालकाची ताक घालून भाजी

Hi,

This recipe is a traditional Maharashtrian Spinach curry :) Not spicy or masala style but yet very tasty. Try it!

Ingredients:

250gm Spinach

5 T spoon of cooked yellow moong daal ( Yellow moong daal pressure cooked)

1 T spoon Gram flour

2 T spoon Curds

water

salt to taste

1/2 t spoon turmeric

3-4 Kokum

1 T spoon or to taste Sugar

1 T spoon Cumin powder

1 T spoon Coriander powder

2-3 green chillies chopped or to taste

For Seasoning:

mustard seeds

cumin seeds

2 red chillies de seeded

2-3 garlic cloves chopped into small pieces

asafoetida

curry leaves 2-3 twigs

Procedure:

1. Chop the spinach.
2. Pour 1 T spoon oil in pan. Once hot, put chopped green chillies,stir well. Put chopped spinach.
3. Keep stirring.
4. Add little water ( around 1/2 cup) to let spinach cook well.
5. After 5-6 minutes, if spinach is well cooked, try to mash it in the pan itself with the spoon.
6. Add 1 cup water. Let it come to boil. Add kokukm.
7. Let it come to proper boil so that sourness of Kokum will be absorbed in water.
8. Add turmeric,cumin powder,coriander powder.
9. Stir well.
10. Add Cooked moong daal now and while stirring, mix everything well. In order to apply daal properly to the spinach.
11. While curry is cooking well, take curds,gram flour(Besan), around 1 cup water in a bowl. Churn it well to desolve the gram flour in buttermilk without any lumps.
12. If curry is cooked well ( daal, all spices are well mixed, cooked) add the mixture of buttermilk to it.
13. Mix well. Add sugar.
14. Mean while keep 2 T spoon oil for heating. Once hot, add mustard seeds, Asafoetida,garlic pieces. Once garlic becomes little brownish in color add cumin seeds,curry leaves, chopped de' seeded red chili pieces.
15. Add salt as per taste to the curry. Let it cook for 4-5 minutes.
16. Pour the seasoning on the curry and immediately close the curry pan with lid.
17. Switch off the gas.

Covering the curry after seasoning maintains the aroma of the seasoning :) So just remove the lid before you serve.

Note:

• You can adjust the consistency by adding less or more water in curry.
• You can cook 1 cup daal for the whole day or so and just remove few spoons for this curry aside. Rest of the daal can be made into daal tadka or daal fry.

This curry goes well with Rice, Chapati and Jowar roti.

Happy Eating!