Palak ki Bhurji

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-law

Method:
Wash drain and finely chop fresh young tender leaves of palak.
Also chop finely some garlic, ginger, green chillies and thinly slice onions.

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.

Add the chopped ginger and onions and cook on medium heat

Cook till the onions accquire slight color

Add the chopped spinach

Also add salt, red chili pwdr, dhania pwdr, a little amchoor and mix.

Cover and simmer for 4-5 minutes
Open and cook on medium high heat for 1-2 min to concentrate flavors

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! 🙂