The weekend has been one swing of cooking and I finally prepare many that were pending for a long time. This dish, though I had read about it a long time ago, didn’t know what its called and whose specialty it is. When I had read this in my cookbook, I was curious to know how it tasted, though I knew it must be yummy. Because it has besan or the Gram flour added to the leaves. This one typically calls for the greens, more in particularly something which we couldn’t place tamil name for. So decided will make it with spinach as its more readily available.
This sounds more like the parupu usili thats famous in Tamil Nadu, though how you can it is quite different. But of the same types, I can say. If you find you have some leftover greens, and it won’t be enough for a full side dish, then I guess this is the easy way to make use of that greens. Even otherwise, I find that this will go very well with chapatis.
So heres how I think I am going to make my palak more often. I finally found out that this is called the Jhunka or Junka, this is famous in Karnataka and they use green chillis. Instead I used Chilli powder and to spice it up, used ginger garlic paste and spice powder.
Spinach Leaves – 1/2 cup
Onions – 1 small
Cumin Seeds – 1/2 tsp
Chilli powder – 1 tsp
Ginger Garlic paste – 1/2 tsp
Spices powder (Cloves+ Cinnamon) – a pinch
Salt to taste
Oil – 1 tsp
Gram Flour / Besan – 3 tsp
Wash the leaves and drain. Chop the onions and keep it aside
Heat a kadai with oil. Then temper with cumin seeds. Once its done, saute the onions till they are brown. Then add the ginger garlic paste, fry well.
Add the Spinach leaves and simmer for 2 mins, add the chilli powder, Salt, Spice powder. Mix well. Cover and keep it for 5 mins.
Remove cover and add the gram flour, mix well. You can sprinkle some water for it to get cooked. And by covering again, the flour gets cooked by the steam.
This is done in 10 – 15 mins time. Serve well with chapatis.