Ingredients:
Tomatoes - 3, cut into halves
Onion - 1, small cut into halves
Spinach Puree* - 1 cup
Cumin Seeds - 1 tsp
Mustard Seeds - 1 tsp
Turmeric - 1/4 tsp
Curry Leaves - 6 leaves
Garlic - 4, crushed
Asafoetida - a pinch
Coriander Leaves - 2 tsps, finely chopped
Dry Red Chilies - 2, crushed
Rasam Powder - 2 tsps
Salt - to taste
Oil - 2 tbspns
Water as needed
*Wash the spinach leaves in the running water. Blanch the spinach in hot water by adding little sugar. Remove the water. Cool and blend the spinach in a mixer or blender into a puree.
Method:
Pressure cook the tomatoes, onions, 1/2 tsp cumin seeds and turmeric for 4 whistles. Cool and blend the mixture into a puree.
Heat the oil in a pan and add the mustard seeds. Let them crackle. Now add the cumin seeds, curry leaves, crushed garlic, asafoetida, dry red chilies and rasam powder. Saute for a minute. Keep the flame low and add the tomato and spinach puree. Add the desired amount of water, salt and allow it to boil for 10 minutes.
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