Ingredients:
4 cups spinach chopped, washed and drained
1 cup bottle gourd grated
1 small onion finely chopped
1/2 tsp. ginger grated
2 tsp. wheat or millet flour
3 green chillies
1 tbsp. cheese grated (optional)
salt to taste
1 tsp. lemon juice
1 pinch soda bicarb
1/2 tsp. cinnamon-clove powder
3 tbsp. oil
Method:
- Take spinach in a large vessel, add gourd and soda.
- Toss to mix. Sprinkle 2 tbsp. water all over it.
- Cover and put to boil on high, for 3 minutes.
- Cool in a plate or run under tap water to cool.
- Put in a mixie, add chillies, flour and a few pinches salt.
- Run till semi-smooth.
- Heat oil in a pan, add ginger, stir.
- Add cinnamon clove powder, and stir.
- Add onions, stir fry till light pink.
- Add blended spinach mixture, all other ingredients except cheese
- Stir and allow to cook till thick or 3-4 minutes.
- Add prepared vegetable at this stage. Allow to cook for 2-3 minutes more.
- Garnish with grated cheese before serving.
Goes well with: Veggies like peas, baby corn, french beans, potato chunks, etc.
Makes: 2 cups gravy (approx.)
Making time: 20 minutes
Shelflife: 2 days refrigerated
Gravies Index
