Ingredients:

• 1 bunch – spinach, fresh
• 5 tsp – sesame seeds (til)
• 1.5 tsp – Channa dal
• 1/2 tsp – Methi seeds (optional)
• 1 tsp – aamchoor or Mango powder
• 1/2 tsp – Tamarind paste
• 8-9 – Green chillies
• 6-7 tsp – oil

Method:

1. First dry roast til, channa dal and methi seeds.
2. Heat some oil in kadai, add green chillies and fry for few minutes.
3. After removing chillies add the remaining oil, add washed and finely cut spinach. Cook the spinach for some time.
4. Then add aamchoor powder to spinach and cook for some more time (it should not be over-cooked) until the oil separates.
5. Switch off the stove. Let it cool for some time.
6. First grind til, dal and methi. Then add cooked spinach, salt and tamarind and grind to a fine paste. Can add little water if required.
7. Season it with tadka adding mustard and pinch of hing.

Recipe courtesy of Sify Bawarchi