Ingredients (serves for 2)
Keerai - 3 cups (leaves tightly packed) (1 cup size = 150ml)
Onion - 1/2 (big) or shallots - 10 - 12 nos
garlic - 6 - 8 pods
red chilli - 2
mustard seeds - 1 tsp
urad dal - 1 tsp
salt - as needed
asafoetida - a pinch
oil - 2 tsp
Method:
- Wash the green leaves (keerai) and keep it aside. Palak (Pasali keerai) / ara keerai tastes best. Chop onions and garlic
- Heat a pan with oil and add mustard seeds, red chilli and urad dal
- saute it for a min and then add chopped onion and garlic
- fry onion becomes golden brown in color
- transfer half of fried onion mixture(without red chilli) in a bowl
- add salt,asafoetida, keerai in the remaining fried onion mixture and cook covered for 4 - 5 mins.
- when the leaves are cooked, grind everything to a thick paste
- transfer this paste to the bowl where we already have half of the onion mixture.
- mix well and serve with hot rice.
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