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Healthy eat Spinach vegetable curry

Chopped spinach: 6 cups

Chopped onion: two

Chopped green chilly: six

Cooked green gram dal: half cup

Tamarind: one medium sized ball

Diced tomato: one

Urad dal: half tsp

Mustard seeds: half tsp

Oil-e tbsp

Curry leaf: 2 sprigs

Heat oil in a pan and add mustard, urad dal and curry leaf. Add chopped onions and green chillies. When golden brown, add spinach and fry well.

Add cooked green dal, tamarind, tomato and salt. Boil for five minutes.

Stir well and remove from heat. Mash well. Serve with rice or chappathis.

Spinach-half kg

One large brinjal diced

One large radish diced

Cubed potatoes: two

Chopped cauliflower: 125 gm

Shelled green peas: half cup

Grated coconut-half a coconut

Green chillies: 4

Turmeric powder: one tsp

Chilli powder: half tbsp

Cumin paste- one tbsp

Coriander paste: one and a half tbsp

Garam masala: quarter tsp

Salt: to taste

Oil: half cup

Clean and trim the spinach and remove the stalks. Put spinach in a pot, add a little salt and cover. Let it cook in its own juices.

Mash it well after it is cooked and remove from fire. Heat oil and fry the vegetables one at a time till lightly brown and put aside. Sauté the garam masala and add the spinach and the rest of the seasonings.

Add the rest of the vegetables and green chillies when the spinach appears cooked. Cook for 10 minutes. Add a quarter cup water if the mixture stick to the pan. Add salt and grated coconut. Mix well and remove from pan. Garnish with coriander leaves.

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