Malabar Spinach Curry

18 Nov

Bachali Tomato Kura


Malabar Spinach 2 bunches
Tomato 2 small
Onion 1 large
Green Chiles 2
Coriander Powder 1 tbsp
Red Chile Powder 1/2 tsp
Turmeric Powder a pinch
Salt to taste


Urad Dal 1/2 tsp
Cumin Seeds 1/2 tsp
Mustard Seeds 1/2 tsp
Broken Red Chiles 2
Curry Leaves 3
Oil 1 tsp

Method of preparation:

Remove stems, wash and finely chop ceylon spinach.
Remove stems, wash and finely chop green chiles.
Peel and finely chop onion.
Wash and finely chop tomato.

Heat oil in a pan, add all talimpu ingredients in order.
When mustard seeds start spluttering, add onion and green chiles.
When onion turns translucent, add ceylon spinach.
Cook covered on low flame until spinach wilts.
Uncover, add tomato, coriander powder, red chile powder, turmeric powder and salt.
Stir fry for a minute or two and remove from heat.
Serve hot with steamed rice or roti.

Notes: Garnish with roasted peanuts for little crunch.

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