पालकाची ताकातली भाजी (Palakachi patal bhaji)

Spinach goodness with Garlic tadka in one pot dish 

This is yet another Maharashtrian classic recipe. Spinach cooked with buttermilk and besan (chick pea flour), ginger and green chilis, chana daal and peanuts for added crunch; topped with garlic tadka; you cannot go wrong with this one. I  enjoy it with rice, bhakri or even like soup. It’s quick and delicious.

palkachi patal bhaji

Ingredients

a bunch of spinach - washed and chopped
1-2 tea spoon grated ginger
1/2 cup yogurt or buttermilk
4-5 tea spoons besan (chana daal flour)
3-4 tea spoon chana dal
3-4 tb spoon peanuts (ground nuts)
4-5 green chillies - chopped.
3-4 aamsul / or 1/2 tea spoon tamarind paste
1 tea spoon sugar
For tadka -
mustard seeds, cumin seeds, hing, turmeric curry leaves, garlic, green chillies 
and oil/ghee
salt to taste

Soak chana daal and peanuts in water for an hour so that they cook faster. It’s better to use non-roasted peanuts as they absorb water nicely and taste better when cooked.
Get water boiling, add chopped spinach leaves, peanuts and chana daal and grated ginger and aamsul. Use just enough water to immerse spinach. Let the spinach and daal cook for 5-7 minutes. In another bowl, whisk yogurt and besan and add it to the cooked spinach, let it simmer for another 3-4 minutes. I like to add one/two chillies while the spinach is cooking and rest I use in tadka.

Nest step is to prepare tadka and add it to the cooked spinach. I prefer Ghee to oil for this dish. Add mustard seeds and cumin seeds and if you like, add a few coriander seeds. Once they start splattering, add hing and turmeric powder and then garlic and green chillies and curry leaves. Add this seasoned ghee/oil to the spinach mixture. Add salt and little bit sugar. The “patal bhaji” is ready.

A little bit of sugar nicely compliments the tangy touch added by aamsul. The garlic tadka makes this simple dish out-of-this world! i

A Quick Note –
To maintain the nutritional value of spinach, it’s important not to overcook the tender leaves. Add spinach after daal and peanuts are cooked, spinach takes hardly 2-3 minutes of cooking time.

Sending this to ‘Flavors of Maharashtra‘ event hosted by SeduceYourTasteBuds and Simply.Food 

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