Ingredients
Spinach - 500 gm
Corn - 100 gm
Ginger paste - 1 tsp
Garlic paste - 1 tsp
Onion - 1 medium (chopped)
Fenugreek seeds - 5
Cumin seeds - ½ tsp
Asafoetida - pinch
Salt - to taste
Black pepper powder - ½ tsp
Jaggery - 3/4th tsp
Lemon juice - 1tsp
Turmeric powder - ¼ tsp
Corriander Powder - ½ tsp
Oil - 1 ½ tbsp
Method
-Clean, chop, steam, and coarsely grind the spinach
- Keep it aside
-Take a deep pan
-On a medium-low pan, add oil to the pan and heat it.
-Once the oil is warm, add asafoetida, cumin, and fenugreek seeds.
-When the combination of the above gives out an aroma pleasing to your senses, you can add the chopped onion, ginger, and garlic.
-Once the onion, ginger, garlic combination turns light brown, add the corn, ground spinach, coriander powder, salt, turmeric powder, pepper powder, and jaggery to the pan.
-Saute for about 5 min and then add about ¼ cup of water to it.
- Allow it to reach a boiling point, then reduce the heat to low, cover the pan and allow it to cook for about 10 min.
-Keep stirring in between.
-After 10 min, check to see whether the corn is well done.
Serve with Rice, buckwheat bread, Khichdi...or enjoy it, as is.