Tuesday, 20 March 2012

SPINACH AND MUSHROOM BHAJI


  • Ingredients

Fresh spinach           -900gm(shredded)
Button mushroom     -450gm(thickly sliced)
Tomatoes                -400gm(chopped)
Garlic clove             -2 (chopped)
Ginger                     -1inch piece (chopped)
Large onions           -2 thinly sliced
Mustard seeds        -1tbsp
Coriander seeds     -2tsp
Cumin seeds          -1tsp
Turmeric pow        -1/4tsp
Chilly pow             -1 1/2 tsp
Veg oil                   -50ml
Desicated coconut -4tbsp(garnish)
Salt                       - needed
Pepper pow          -needed

  • Preparation method

Dry roast mustard, coriander and cumin seeds till a nice aroma comes. Remove from fire and let it cool. Now grind these into a paste with ginger and garlic.Heat oil in a pan add onions saute, till it turns golden. Now add the paste, turmeric pow, chilly powder saute again for 5 min.Add mushrooms, stir well so that the mushrooms get well coated in the spice mix.Then add tomatoes, stir and bring to boil. Simmer for 10 min stirring occasionally. Add spinach stir well. Add salt and pepper pow.Reduce flame cover and simmer for 15 min, stirring frequently to blend in spinach.Check the seasoning and adjust accordingly. Now serve hot, sprinkled with coconut. This goes well with rice and rotis.

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