Ingredients:

• 2 bunches tender arbi leaves, chopped, stems, peeled and chopped
• 1 bunch khata Palak leaves, chopped
• 1 white radish, peeled, cut in rings
• 1/3 cup gram flour (besan) sieved
• 1/4 cup Tamarind pulp
• 1/4 cup Jaggery
• 1 tsp – chilli powder
• 1.5 tsp – Turmeric powder
• 1/3 cup Channa dal, soaked in water for 2 hours
• 1/2 cup cashewnuts, soaked in water for 2 hours
• 1/3 cup peanuts, soaked in water for 2 hours
• 1/3 cup chopped desiccated Coconut (kopra)
• 1/2 tsp – Saffron
• 1/2 tsp – Mustard Seeds
• 1/4 tsp – Asafoetida
• 1/4 tsp – Fenugreek seeds
• 3 tbsp – oil
• Salt to taste

Method:

1. Drain all nuts and chana dal.
2. Cook till soft in water. Drain. Reserve.
3. Heat oil in a pressure cooker.
4. Add mustard and fenugreek seeds and asafoetida.
5. Add all leaves and radish, jaggery, powder spices, nuts and dal. Add salt and 3 cups – of water.
6. Cook under pressure for 7 mins. Blend.
7. Mix besan with a little water smoothly.
8. Add to the vegetable.
9. Add kopra (dessicated coconut) and simmer till thick and smooth.
10. Serve with puris.