Palak ki Bhurji

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MY FAV WAY TO ENJOY SPINACH!
Bold Rustic flavors with the characteristic Chattisgarghi burnt garlic and khadi lal mirch ka Chaunk.

Mmmmm…can’t have enough of this bhurji!!
Courtesy:
Mom-in-lawimage
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Method:
Wash drain and finely chop fresh young tender leaves of palak.
Also chop finely some garlic, ginger, green chillies and thinly slice onions.
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Next heat oil, add a tsp of jeera, whole red chillies and the garlic. Cook till slightly overdone. This slightly burnt garlic is a characteristic part of this dish.
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Add the chopped ginger and onions and cook on medium heat
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Cook till the onions accquire slight color
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Add the chopped spinach
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Also add salt, red chili pwdr, dhania pwdr, a little amchoor and mix.
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Cover and simmer for 4-5 minutes
Open and cook on medium high heat for 1-2 min to concentrate flavors
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However take care that the bhurji not become completely dry, it should have some residual juices.
Serve with garma garam dal, roti, raita…enjoy a simple nutritious meal! 🙂
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2 Comments

  1. Awesome….simple and humble dish..