Ingredients vegetarian 4 servings

• 1 cup Spinach (Palak)
• 2 tbsp Cilantro (Coriander leaves)
• 1 cup ButterMilk
• 2 tsp Cumin seeds (jeera)
• a pinch of Asafoetida (hing)
• 1/2 tsp Black Pepper powder
• 4 Green Chillies
• 2 tsp Vegetable Oil
• Salt to taste

Directions

1. Blanch the Spinach leaves for 2 mins in hot water. Drain & keep aside to cool.
2. Grind the blanched Palak leaves along with Green chillies, Cilantro & Pepper powder.
3. Remove the Palak puree to a bowl. Add ButterMilk & enough Water to a Semi-Thick consistency.
4. Heat Oil in a kadai. Add Hing & Cumin seeds. Fry for 10 secs.
5. Add the tadka to the ButterMilk mixture. Add Salt & mix well. Serve with steamed Rice.

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