Mix finely chopped spinach, besan, ginger-garlic paste, cumin, chilli powder, salt, chopped green chillies. Make balls out of this mixture. Deep fry in oil and keep aside. In a pan take spoon full of oil, add sesame seeds, curry leaves, hing, and mustard seeds, let it splutter.
Then add spinach balls to this, one cup of water and let it cook until water gets evaporated.
Garnish with coconut powder. Serve with rice or chapattis.
Bawarchi of the Week
An IT professional, Sushmita loves spending time developing new recipes. Her hometown in Jharkhand is has always been an inspiration, and influences her cooking.