Palak gojju - Spinach Curry

Hello People. I am taking my own time for this blog. Not because I am lazy, just that I am not making many new recipes nowadays. As I look forward to go to Bangalore, I am more interested in picturing what all I can eat rather than what I can make. Somehow this made so much sense in my mind than in writing :).

I am a person who loves my greens. I can eat them raw or cooked or any other form. Specially spinach. Life is full of irony cos my husband used to hate greens, it was a few difficult months. But now, he likes it and is ready to eat anywhere. Looks like he didn't like overcooked lifeless greens. For me, greens are like super foods. They contain all sorts of essential vitamins and minerals and also iron. Lots of women are iron deficit and many wouldn't have noticed yet. Iron is essential for your basic metabolism and if you feel you are putting on weight without eating much, please get your haemoglobin checked. I know since I have faced it before and even had blood transmitted to me, twice.

Well, coming to this recipe. Usually my mother makes it using another green called Black nightshade or European Black nightshade. No no, we never went to Europe to get it. It is called kaachi soppu or ganke soppu in kannada. It is known for its traditional medicinal uses and is also edible. A bit bitter for raw green, but once cooked you won't believe the taste. Anyways, long story short, I have extended the same masalas to spinach and it tastes real yum!!

Serves: 2-3

Preparation Time: 25 mins

Ingredients:

• 3-4 cups spinach or baby spinach leaves, washed thoroughly
• one quarter of onion roughly chopped
• 2 heaped tbsp grated coconut
• 1 and 1/2 tsp chana dal dry
• 1 and 1/2 tsp urad dal dry
• 2-3 dry red chilies
• 1 tsp cumin seeds
• 1 tsp coriander seeds
• 1 tsp + a drop of oil
• 1/2 tsp mustard seeds
• A pinch of asafetida or hing
• Salt as needed

Method:

• In a microwavable bowl add 1 cup of water and cook the spinach leaves for 90 secs and then stir and cook again for other 90 secs.
• Using a sieve drain cooked spinach under cold running water.
• In a pan, dry roast chana dal and urad dal separately.
• Remove the roasted dals and add it to mixer. Do not grind just yet, let it cool.
• In the same pan, add a drop of oil and then add the red chilies, cumin and coriander seeds and roast it until you get a good aroma and add it to mixer.
• Grind these dry ingredients coarsely and then add grated coconut, onions and the cooked spinach along with some water  and grind it into a fairly smooth paste
• In a skillet, heat oil. Once hot ad mustard seeds and hing, let the mustard seeds crackle. 
• Add in the ground mixture with little water to get the desired curry consistency. Add salt and cook until it boils. Switch off and serve hot with rice or roti.