Ingredients vegetarian 2 servings

• 1 bunch spinach (palak)
• Enough water
• 2 tsp of tamarind juice
• two green chillies slit longitudinally
• 1 chopped onion
• 2-3 pods garlic (optional)
• little turmeric
• 2-3 tbsp besan
• 2 tsp oil
• half spoon mustard
•  little methi
• little jeera
• little hing
• salt  to taste

Directions

1. Clean the leaves, chop and boil in a container, add turmeric powder and the slit green chillies .
2. After it is done add tamarind juice and garlic pods.
3. Make a thin paste of besan and add it so that the gravy thickens.
4. Keep it in simmer for 2 minutes till it thickens.
5. Heat oil in a kadai, add mustard, methi, jeera and hing.  After it splutters add chopped onion and fry till golden brown.
6. Mix this with the gravy and serve as a side dish with roti or rice

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