Ingredients:

• 500 gms – Spinach
• 1 Raw Mango
• 1 litre vegetable stock
• 5 gms – Ginger
• 2 gms – Coriander leaves
• 1 gm – Mint leaves
• 50 gms – besan (gram flour)
• 15 ml – vegetable oil
• 5 ml – Ghee
• 2 dried Kashmir chillies
• 2 gms – Cumin seeds
• 3 gms – whole Garam Masala
• salt to taste

Method:

1. Wash spinach thoroughly in water and cut into thin strips.
2. Peel raw mango and cut into very small pieces, discarding the seed.
3. Chop ginger, coriander and mint leaves very fine.
4. Heat oil in a pan and roast the besan till you get a nice aroma. Keep aside to cool.
5. Heat vegetable stock till it is warm.
6. Add the besan, mixing very slowly. Boil for some time.
7. Heat the ghee, add cumin, dried chillies and whole garam masala.
8. Saute for some time. Also saute the spinach.
9. Add the stock, salt and cook.
10. Finally, add the raw mangoes.
11. Do not boil after this. Serve hot.