Malabar Spinach/ Ceylon Spinach 10-15 leaves
Tamarind 1 1/2 inch sized ball
Sesame seeds 2 tbsps
Mustard seeds 1 tbsp
Cumin seeds 1/2 tbsp
Dried red chillies 5
Oil 2 tbsps
Salt to taste
Method of preparation:
Peel and chop plantains into one inch cubes. Soak them in water and keep aside.
Wash Indian spinach thoroughly and chop roughly.
Heat oil in a pan, add chopped plantain cubes.
Cook covered until the plantain becomes tender without loosing its shape.
Then add chopped spinach and saute until it wilts.
Grind sesame seeds, mustard seeds, red chillies, cumin seeds and salt into fine powder.
Add ground mustard seeds powder to the cooked plantain and spinach.
Stir fry for a minute or two and serve with cooked rice.
Notes: Microwave or pressure cook the plantains in case they are hard to yield.