Ingredients:

• 1 bunch – Palak
• 4- carrots, grated
• 2 tbsp – Tamarind paste
• salt to taste
• 1.5 tbsp – chilli powder (according to taste)
• 4-5 tbsp – oil
• Seasoning: 1/2 tsp – mustard
• 1/4 tsp – fenugreek, powdered or whole
• 1/4 tsp – Asafoetida

Method:

1. Wash and grind palak to a slightly coarse paste using a little water.
2. Grate the carrots finely.
3. Heat oil in a pan, add mustard and fenugreek. Add asafoetida.
4. Add ground palak, carrots, salt, chilli powder, tamarind paste and cook till oil separates.
5. It can be stored in an airtight container in a refrigerator for a month.

Recipe courtesy of Ambika