|4 cups||Spinach chopped; washed and drained|
|1 cup||Bottle gourd grated|
|1 small||Onion finely chopped|
|½ teaspoon||Ginger grated|
|2 teaspoons||Wheat or millet flour|
|1 tablespoon||Cheese grated; (optional)|
|Salt to taste|
|1 teaspoon||Lemon juice|
|1 pinch||Soda bicarb|
|½ teaspoon||Cinnamon-clove powder|
Take spinach in a large vessel, add gourd and soda.
Toss to mix. Sprinkle 2 tablespoon water all over it.
Cover and put to boil on high, for 3 minutes.
Cool in a plate or run under tap water to cool.
Put in a mixie, add chillies, flour and a few pinches salt.
Run till semi-smooth.
Heat oil in a pan, add ginger, stir.
Add cinnamon clove powder, and stir.
Add onions, stir fry till light pink.
Add blended spinach mixture, all other ingredients except cheese Stir and allow to cook till thick or 3-4 minutes.
Add prepared vegetable at this stage. Allow to cook for 2-3 minutes more.
Garnish with grated cheese before serving.
Goes well with: Veggies like peas, baby corn, french beans, potato chunks, etc.
Makes: 2 cups gravy (approx.)
Making time: 20 minutes
Shelflife: 2 days refrigerated
Converted by MC_Buster.
Converted by MM_Buster v2.0l.
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