Patal Bhaaji

                           

Patal Bhaaji

पातळ भाजी

Cooked tested & tasted by Snehalata Fadnavis

Photo credit : Snehalata Fadnavis

Cuisine : Savory

Cooking time : 35 minutes

Serving size : 4 to 5 people

Ingredients:

• 250 gms fresh Palak (Spinach) leaves

• Handful of fresh Methi (fenugreek) leaves

• 1 tsp Gram flour

• Lemon sized Tamarind

• Jaggery has to be 1.5 times tamarind

• 2 tsp Sugar

• Water

• Salt

For tempering:

• Oil

• Green chilies

• Dry coconut pieces thinly sliced

• Curry leaves

• Hing (Asfoetida) 

• Mohri  (Mustard seeds)

• 1 tbsp  split chana daal (Bengal gram)

• Handful of peanuts

Procedure:

1. Soak the chana dal in water for 20 minutes. Could be soaked overnight as well.

2. Add some water to pressure cook spinach and fenugreek leaves in a vaati .

3. Take tamarind, peanuts and chana daal in another vaati  to cook in the same pressure cooking cycle.

4. Once cooked, use ravi to mix the cooked bhaaji.

5. Squeeze the pulp from the cooked tamarind and set aside.

6. Take oil in a pan.

7. Add mustard seeds.

8. Once they crackle, add green chilies, curry leaves, hing, chana dal and peanuts. Mix the tempering together using a ladle.

9. Fry dry coconut pieces in the tempering.

10. Add bhaaji  mixture to the tempering .

11. Add the tamarind pulp to the bhaaji.

12. Add jaggery and 2 tsp sugar.

13. Add salt.

14. Bring the bhaaji to a boil and take it off the heat.

15. Take half vati water and add 1 tsp gram flour to it to. Mix well and add it to the cooked bhaaji. This will thicken the patal bhaaji.

16. Serve it hot with hot chapatis.

x--------------------------x