Ingredients:

• 1 bunch (600-700 gms) – spinach, chopped
• 1 – dry Red Chilli
• 1 tbsp – Chana dal
• 1/4 tbsp each – rai and Jeera
• 1 tbsp – freshly grated Coconut
• 2 tbsp – chopped coriander
• 1 to 2 – Green chillies
• 3 tbsp – oil
• Hing powder
• 1/4 tsp – Methi seeds
• 1 tsp – Tamarind pulp
• 6 to 8 – Kaju
• 1 – onion, chopped
• soda bicarb
• salt to taste
• For Pakoras:
• 4 tbsp – besan
• 1/2 – Onion chopped
• 1/2″ – Ginger
• 1/4 tsp – chilli powder
• Coriander leaves
• salt
• oil

Method:

1. Clean, chop and wash spinach. Roast red chilli, channa dal, jeera and rai till jeera turns golden in a kadai. Add coconut, stir well and remove from fire.
2. Grind all these ingredients with fresh coriander and green chillies to a fine paste.
3. Heat oil in a large kadai. Add hing and methi seeds.
4. Wait till the seeds turn brown.
5. Add the cashewnuts and fry lightly till brown.
6. Add chopped onions and fry to a golden brown.
7. Add the masala paste. Mix well for a few seconds.
8. Add chopped spinach, salt and a pinch of soda bicarb.
9. Cook for about 7-8 minutes till spinach turns soft, remove from fire and cool.
10. Grind to a puree and add tamarind pulp and sugar to the spinach.
11. Boil and add 1/2 cup water if the gravy is too thick.
12. Simmer for 3-4 minutes and keep aside.
13. For the pakoras, mix chopped onions, ginger, coriander, salt, chilli powder and baking soda with the besan.
14. Add a little water to make a thick batter.
15. Deep fry small spoonful of the batter.
16. Add pakoras to the cooled spinach.
17. Before serving, Allow to boil 2-3 times. Serve with chapattis.

Recipe courtesy of Swati Ganesh