Ingredients:

• 1/4 bunch – Spinach (palak), cut into fine strips
• 1/2 kg – thick and slightly sour Curd
• 1.5 cup – water
• 1 tbsp – besan (Bengal gram flour)
• 3 – Red Chillies
• 1 pinch – Turmeric
• 2 sprigs – Curry leaves
• 3 – Green chillies
• 1 – 1/2 inch Ginger
• 6 Cloves – Garlic
• Few sprigs of coriander, ground to a fine paste
• Salt to taste
• Few Coriander leaves for garnishing
• 1 tbsp – oil

Method:

1. Heat the oil in a kadai, add red chillies, curry leaves and let the tempering crackle a little. Add the palak leaves and stir for 1/2 a minute and cover the kadai on a slow flame.
2. Meanwhile, beat the curd along with the masala paste, turmeric and besan into a homogenous paste. Slowly add water.
3. The palak would be half-cooked in about 5 minutes and then add the curd mixture and stir well.
4. Now add the salt according to your taste. Let it be on the flame till a boil comes.
5. Garnish with fresh coriander.
6. Serve boiled rice and papad.

Recipe courtesy of Sify Bawarchi