Saturday, December 15, 2012

Palak Mashiyal

Palak Mashiyal

This recipe was one that I learnt from a close family friend Jayashree chechi. I always ask her to make this for me whenever I visit her home and she used to always make it most lovingly for me. So, this recipe is dedicated to our Jayashree chechi.

Palak                    – 3 bunches, chopped
Onion                   – 1 big chopped
Whole red chillies – 2-3 broken into pieces
Pappad(raw)        – 2-3 roughly torn into pieces
Coconut Oil         – 2 Tbsp
Turmeric pwd      – ¼ tsp
Chilli pwd            – ½  tsp
Salt                     – as required
  • Heat the coconut oil in a wok and add the chopped onions and red chillies. Stir fry for some time until onion turns translucent.
  • Now, add the torn bits of pappad and continue frying until the pappad gets cooked and puffs up. This will hardly take a minute or so.
  • At this stage low the flame and add the powders; turmeric powder, chilli powder and salt. Mix well and sauté until the raw smell goes.
  • Add the chopped palak , mix really well and increase the flame to high and stir fry continuously until the all the water that gets released from the palak evaporates and its colour slightly changes to a darker shade of green.  Remove from flame and serve hot with rice or chappathi.

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