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

How to Make Spinach Delicacy

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