 |
Prep Time: 20 Minutes Cook Time: 15 Minutes |
Ready In: 35 Minutes Servings: 4 |
|
This recipe I found in FEMINA by Roma Ghosh. It's a Sindhi recipe and it's good. If you like spinach, you sure will like this preparation too. Ingredients:
400 g spinach |
1 medium potato |
1 onion |
50 g white pumpkin or 50 g red pumpkins |
50 g brinjal or 50 g eggplants |
50 g chickpeas, soaked for 2 hrs (chanadal) |
3 garlic cloves |
1/2 inch ginger |
2 tomatoes |
2 green chilies |
1 teaspoon turmeric powder |
1 tablespoon coriander powder |
2 tablespoons oil |
salt |
2 tablespoons tamarind juice |
Directions:
1. Chop all the veggies into medium sized pieces.
2. Put all the chopped vegetables together with all the spices and oil and half a cup water in a pressure cooker and cook for 10 minutes or until all the veggies are cooked and soft.
3. Remove from fire and allow to cool a little.
4. Using the back of a wooden spoon, mash all the vegetables and the dal and the spinach until they become a fine paste (no blender).
5. Put it back on heat and add the tamarind juice.
6. Mix well and serve hot with bhuga chawar .
|
|