Fresh spinach is finely chopped and cooked in oil along with whole spices and freshly ground spices. Serve spinach masala fry with steamed rice and dollop of ghee or with roti etc…
Makes: around 4 Servings of Spinach Masala Fry.
Spinach 3 Cups Packed
Green Chillies 3 – 4
Coriander Seeds 2 Tbsps
Cinnamon 1 inch Stick
Red Chili Powder 1/4 tsp
Salt to Taste
Mustard Seeds 1/4 tsp
Cumin Seeds 1/4 tsp
Urad Dal 1/4 tsp
Broken Dried Red Chiles 3 – 4
Asafoetida a Big Pinch
Curry Leaves 5
Oil 2 tsps
Method of preparation:
Heat a heavy bottomed pan on low heat, add coriander seeds and toast them till aromatic or till they change color.
Remove coriander seeds from heat and add the clove and cinnamon.
Fry for few seconds and remove from heat.
Grind the coriander seeds, clove, cinnamon and red chili powder into fine powder using a spice grinder.
Thoroughly wash, pat dry and finely chop the spinach leaves.
Remove stems, wash and slice the green chiles.
Heat oil in a pan, add all talimpu ingredients in order.
When mustard seeds start spluttering, add green chiles.
Fry briefly and stir in chopped spinach leaves.
Fry till spinach leaves wilt and start to crisp up.
Stir in freshly ground coriander seeds spice powder and salt.
Fry for few more seconds and remove from heat.
Serve spinach masala fry with steamed rice and dollop of ghee or with roti etc…
Notes: Make sure spinach is cooked well.
Suggestions: Adjust spice with green chillies. If spinach is not cooked properly, cook covered on low flame for few seconds.
Variations: Add a splash of lemon juice at the end of cooking process if you wish.
Other Names: Spinach Masala Fry, Palakura Masala Vepudu.