Saturday, June 9, 2012

Spinach / Palak Wadi

Time 45 min
Spinach leaves big size 6-7
Chickpeas flour/ Besan 1 cup
Soaked jada poha paste 1 tbsp (optional)
Dhana jeera powder 1/4 tsp
Turmeric Powder 1/4 tsp
Freshly cut coriander 1 tsp
Ginger Garlic Green chilies paste 1 -2 tsp
Red chili powder 1/2 tsp
Water 1/2 cup or more
Tamarind paste 1 tsp
Jaggery 2 tsp
Salt to taste
Oil for shallow fry 1/4 cup
For tempering (optional)
Mustard seeds 1/4 tsp
Cumin seeds 1/4 tsp
Sesame 1/4 tsp
Pinch of asafoetida
Oil 2tsp

Clean spinach leaves with wet cloth. Keep it aside.
In a mixing bowl mix all ingredients, and make a paste like idli batter.
Divide the leaves of same size, make group of 3 leaves.
Now take leaves one by one. First take one leaf, ribbed sides facing up, spread the paste thinly on each of them, place the next leaf on top of the previous one then spread the paste. So accordingly you will make 3 leaves layer. Then roll firmly starting from the leaf tips to the stem end. If required tighten with cotton string.
Now place the roll in the steaming container. Steam for 30 minutes. Allow it to cool.
After cooling cut into desired size.
Do the tempering. Heat the oil in saute pan, add cumin, mustard, sesame, pinch of asafoetida. Spread over the wadis.
U can add more red chili powder as per your taste

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