Ingredients:

• 1 bunch – Palak
• 1 tbsp – Tamarind paste
• Salt – to taste
• 1.5 tbsp – Chilli powder
• 4-5 tbsp – Oil
• Seasoning:
• 1/2 tsp – Mustard-
• 1/4 tsp – Fenugreek powder
• 1/4 tsp – Asafoetida

Method:

1. Wash and grind palak to slightly coarse paste using a little water.
2. Heat oil in a pan. Add mustard and fenugreek.
3. Add asafoetida, ground palak, salt, chilli powder and tamarind paste and cook till oil oozes out.
4. Can be mixed with rice.
5. This pickle can be stored in a refrigerator for a month.

Recipe courtesy of Ambika