Saturday, February 15, 2014

Palkachi Peethperun Bhaji (Palak Bhaji with Besan)

A quick and tasty vegetable side cooked the Maharashtrian way. Spinach shrinks when cooked so you need a lot of spinach leaves to make this bhaji. I used two very large spinach bundles and I had enough to serve four people. You could use baby spinach. This bhaji can also be made with cilantro leaves.


You will need
2 large spinach bundles
3/4 cup besan
1 tsp. mustard seeds
1/4 tsp. asafoetida
1 tsp. turmeric powder
1 tsp. coriander cumin powder
1 tsp. agave nectar
1/2 tsp. paprika
1 tbsp. olive oil
salt to taste

Soak the spinach in water and wash it clean to remove any dirt on it. Break off the leaves and discard the stems. Cut the leaves in slender strips about an inch long. In a pan heat oil and add the mustard seeds. When they crackle add the asafoetida, turmeric powder and coriander cumin powder. Add the chopped spinach leaves and cook for about 5-7 minutes uncovered.


Add salt to taste, agave nectar and paprika. Mix well. Add the besan and stir it well.


Cover and let the besan cook for 2-3 minutes. Uncover and mix well. Repeat another couple times until besan is cooked. Turn off heat.


Serve with poli.

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