Spinach Curry.
Ingrdients.
Spinach Finely chopped 250 gram.
Tomato choppe 2 nos.
Green chilli chopped 4 nos.
Turmeric powder 1/4 teaspoon.
Shallots minced 1 tablespoon.
Cumin seeds 1 teaspoon.
Grate coconut. 100 gram.
Chilli powder 1 teaspoon.
Yogurt 1 tablespoon
Mustard seeds 2 teaspoon.
Garlic minces 1/2 tsp.
Curry leaves 1 sprig.
Salt to taste.
Oil 1 tablespoon.
Preparation
Grind grated coconut, shallots, chilli powder and cumin seeds in a grinder to a fine paste.and keep aside.
Place the chopped spinach, tomatoes, green chillies, turmeric powder and salt in a deep pan and cook adding a bit water till tender.
Add the coconut paste and yogurt and mix well. Cook for a further two three minutes, remove from heat and keep aside.
For seasoning heat oil in a pan, add mustard seeds and allow to splutter, add minced shallots, garlic and curry leaves and saute for 1-2 minutes. Pour the seasoning over the spinach curry and mix lightly.
Serve with rice, chappati, puri, roti or any other bread. It can be served along with sandwich slices also.
0 Comments