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From my childhood spinach (palak subji) was cooked in one way. It was always the divine tasting “Kappa”.
So when I had spinach in another form it never tasted the same. It took while to get adjusted to spinach
being cooked in any other form. This excellent dish goes great with “Palyoo and boiled white rice. It also
tastes great with a Rotis.
Ingredients
Spinach 1 Kilo
Wheat flour 2 table spoons
Curd 250 Grams
Chilly Powder 2 tea spoon
Turmeric Powder 1 tea spoon
Cumin Seeds 1 tea spoon
Asafetida (Hing) Pinch
Oil 4 table spoons
Salt to taste
Seasoning
Garam Masala 1 teaspoon
Method:
Wash the spinach thoroughly in luke warm water
Chop the spinach and boil well in a cooker and well and keep it aside.
Put the wheat flour on a pan and roast lightly on the gas stove and keep it aside.
Heat the oil in a pot.
Add cumin seeds and wait for them to crackle.
Once the seeds crackle, add turmeric powder and chilly powder.
Add the pinch of asafetida (hing) and roast the spices well.
Add roasted wheat flour to the above and cook for few minutes.
Now add the boiled spinach and cook for 3 minutes in high heat.
While the spinach is cooking, beat the curd in a bowl..
Add curd and cook till the gravy is consistent.
Add salt to taste.
Seasoning is done by sprinkling the Kappa with garam masala.
My experience is that it tastes best with white rice and payloo.
