Green leafy recipes are my favorite one, I missed so much of my mom’s preparations. In South India there are many varieties in green leafy vegetables. But,here in United states, we are getting very few Indian varieties greens like spinach, mustard greens, gongura leaves (Kenaf leaves / pulicha keerai), drumstick leaves. Twice a week, I strictly include green leafy vegetables in my diet. Mostly, I used to buy radish and beetroot with its whole bunch of leaves in near by farmer’s market, Since I don’t want to waste the greens, I used to prepare dhal or any curry. Before coking greens, it is best to wash nicely to make sure no dirt in it.
Green leafy vegetables are rich source of minerals (including iron, calcium, potassium, and magnesium) and vitamins, including vitamins K, C, E, and many of the B vitamins.
While cooking greens, always cook without lid & don’t over cook , because this helps to retains its color. Adding more garlic & jeera to the greens, helps to get easily digest, amazing taste, flavor & healthy too
Spinach – 250 gms
Onion – 1no.
Tomato – 1 no.
Garlic – 6 cloves
Green chilies – 2 nos.
Salt to taste
Oil – 1 tbsp
Onion – 1 small (finely chopped)
Garlic – 10 cloves (as required)
Cumin / jeera – 2 tsp
Mustard – 1 tsp
Urad dal – 1 tsp
Hing / Asofoetida – ½ tsp
Dry red chilies – 2 – 3 nos. (as required)
- In a small vessel boil water, add green chilies, garlic, onion, tomatoes & cook until soft.
- Finely add the spinach to the mixture & cook it for 2 minutes.
- Add the boiled ingredients to the blender & grind into liquid.
- Now start to tempering, splutter mustard, jeera, urad dal & hing.
- Caramelize the garlic, onion.
- Pour the tempered mixture to the grounded greens.
- Serve it hot & enjoy it with steamed rice !!!