Maharashtrian Palak Bhaaji
Ingredients
1 bunch of Spinach washed & chopped
1/4 cup Chana Dal
Some Peanuts
Buttermilk (yogurt will do but then add some water to it)
1 tbspoon Besan
Green Chilies chopped finely (quantity as per your palates)
2 tbsp Coconut (roasted & ground)
Chopped Coriander Leaves
Salt & Sugar.
For phodani (tempering)
2-3 tsp Ghee
1 tsp Cumin seeds
A pinch of Asafoetida
Method
- Wash chana dal & peanuts. Boil dal, peanuts & spinach together.
- Mash it properly & add salt, sugar, chopped green chilies to it.
- Cook this mixture on a medium flame.
- Now mix besan with buttermilk (besan gives thickness to the curry) & stir
continuously. (You may also add 1 tbspoon peanut powder if you like.)
- Allow it to boil for sometime.
- Add roasted coconut & coriander leaves.
- After bhaaji gets cooked properly, give tadka (tempering)
Tempering:
Heat some ghee, add asafoetida & cumin seeds.
Pour this on the curry.
Serve hot with Chapati/Rice. (always temper the bhaaji just before serving.)
