Ingredients
1 cup fresh curd/ yogurt
10 palak/ spinach leaves
1/4 cup anar dana/ pomegranate pearls
2 small green chillies chopped
1/2 tsp sugar
Salt to taste
1 tsp oil
Chopped coriander leaves for garnishing
For the tempering:
2 tsp oil
1 tsp mustard
1 tsp jeera/ cumin seeds
pinch of hing/ asafoetida
Curry leaves
Procedure
Wash, finely chop the palak
Heat 1 tsp oil in a pan and saute green chillies and chopped palak with a little salt for 5 mins
Beat the curd, add salt sugar, chopped coriander leaves, pomegranate pearls and mix well
Once the palak comes to room temperature, add the curd to it and mix well
Temper with the ingredients and serve with any rice or pulav.
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