- Spinach 1 bunch
- Besan / Gram Flour 3 tbsps
- Plain Yogurt 1 1/2 cups
- Ginger 1 inch piece
- Garlic 2 – 4 pods
- Dry Ginger Powder a big pinch
- Turmeric Powder a pinch
- Salt to taste
- Wash, remove stems and finely chop spianch.
- Whisk together yogurt, besan and salt thoroughly.
- Peel and mash ginger.
- Peel and mince garlic.
- Heat oil in a sauce pot, add all talimpu ingredients in order.
- When mustard seeds start spluttering, add ginger, garlic and spinach.
- When spinach wilts a bit, add whisked yogurt besan mixture, dry ginger powder and turmeric powder.
- Boil the whole mixture on low flame for around 5 minutes.
- Serve with steamed rice and ghee.
Notes: Make sure not to add too much of dry ginger powder.
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