August 19, 2015


Spinach - 1 kg
Green chillies - 5-6
Panch-poran masala - 1 tsp
Sugar - 1/2 tsp
Salt - 1/2 tsp
Mustard oil - 2 tbsp


  • Wash, drain and chop the spinach. Wash and slit the green chillies.
  • Burn the mustard oil in a heavy bottomed pan. Lower the heat, throw in the green chillies and panch-poran, and cover till the spluttering subsides.
  • Add the spinach; stir occasionally as the leaves begin to wilt and give up their moisture. Cover and cook till soft.
  • Stir in the sugar and salt.If it seems too wet, turn up the heat and boil away the excess water. it should be moist, but without extra liquid sloshing about.

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