Ingredients:

• 1 bunch – Spinach
• 1/4 cup – soaked Channa dal
• Peanuts – few
• Buttermilk – 25 ml
• 1 tbsp – besan
• Green chillies – 2
• 2 tbsp – Coconut
• Coriander leaves – few sprigs.
• Salt and Sugar to taste.
• 3 tsp – Ghee
• 1 tsp – Cumin seeds
• A pinch – Asafoetida

Method:

1. Boil soaked channa dal, peanuts and spinach together and mash it well.
2. Add salt, sugar, and chopped green chillies to it.
3. Cook this mixture on a medium flame.
4. Now, mix besan with buttermilk.
5. Add it in while stirring continuously.
6. Allow it to boil for sometime.
7. Add roasted coconut and coriander leaves.
8. Heat ghee in a pan and splutter cumin seeds and add asafetida.
9. Add this to the bhaaji.
10. Serve hot.

Recipe courtesy of Samita