Ingredients

• 1/2 cup - Bengal gram
• 4 or 5 - Green chillies
• 1 tsp - raw rice
• 1/4 cup - Dry or fresh grated coconut
• 1 bunch - Spinach
• 1/2 tsp - Turmeric
• 1/2 cup - Thick buttermilk
• 4 tsp - Oil
• For seasoning:
• 1/2 tsp - mustard
• 1/2 tsp - jeera
• 4 or 5 - Curry leaves
• A pinch - Hing
• 1 tsp - Oil

How to Make Tona Tona

• Cook spinach in water and drain excess water.
• Soak Bengal gram for about 1/2 hour. Then grind with uncooked rice, coconut and green chillies to a fine paste.
• Heat some oil in a pan, then add turmeric and ground paste. Fry it till cooked.
• Add spinach into the pan and cook it well.
• Once cooked, remove from fire and let it cool for 5 minutes.
• Add butter milk to the cooked spinach.
• For seasoning, heat some oil. Splutter mustard, jeera, curry leaves and hing.
• Add this to the cooked spinach.
• Serve it hot with rice or chapatti.