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Wednesday, November 10, 2010


Red spinach/ Cheera (chopped) - 1/2 bunch
Salt - to taste
Tumeric powder - a pinch
Yoghurt - 1 cup
Coconut - 1/4 cup
Red chilli - 2
Oil - 1 tsp
Mustard seeds - 1 tsp
Curry leaf - a sprig

Cook spinach with salt and tumeric powder.
Grind coconut and red chilli to smooth paste. Add curd to blender and pulse for 1-2 secs.
Once spinach is cooked, add coconut-yoghurt paste and mix well. Turn off heat when mixture starts to foaming.(ie for 30-60 sec). Dont boil the mixture else the yoghurt would break and curry would be watery.
Heat oil in kadhai and season curry leaf ,mustard. Add to curry and serve with rice.

1 comment:

Anonymous said...

This is a great dish.