Geeths Dawath Food Blog
Palakachi patal bhaji is a Maharastrian dish and I had bookmarked this recipe sometime back when my FB friend P had posted in a food group.She had given the link of Chakali where most of the traditional Maharastrian dishes can be found under one roof. Vaidehi bhave of Chakali has a great collection of Maharastrian dishes.Since my hub S and me love the Mumbaiyya delicacies this site is of great help.Coming back to the dish ,it was a superhit and I just loved it.Goes well with rice or roti.Goda masala enhances the taste of the dish ,but since I didn’t have I did not use it, next time will get it from Mumbai .
Ingredients:
Spinach-2 bunch
Raw peanuts-1/2 cup
Chana dal(split bengal gram dal)-1/2 cup
For tempering:
Oil-2-3 tsp
Mustard seeds-1 tsp
Asafoetida-1/2 tsp
Turmeric powder(haldi powder)-1 tsp
Fenugreek seeds(methi seeds)- 5-6 seeds
Chickpea flour-3-4 tsp
Tamarind pulp-2 tbsp
Jaggery powder-1 tsp
Green chillies-4,chopped
Salt to taste
Goda masala – 1 ½ tsp *
Garlic -3-4 *
Method:
- Soak the peanuts and chana dal together for 7-8 hours or overnight.
- Pressure cook the soaked ingredients for 3-4 whistles adding 1 ½ tsp salt.
- Wash the palak thoroughly and chop it finely.
- Heat the oil in a pan and splutter mustard seeds,add hing,methi,chopped green chillies, turmeric powder and fry for a second.
- Turn the heat on medium and add chopped palak leaves,close the lid and cook for sometime.
- After couple of minutes add besan and mash it with a masher so that lumps are removed and it gets blended well.
- Once the spinach gets mashed well add boiled ingredients,salt to taste, tamarind pulp and jaggery.
- Serve it hot with rice or roti.
My notes:
You may also add Cashewnuts and goda masala.(I did not add both).
You may also add garlic while seasoning,but I did not add since hing was added.
Keep the dish medium thin.
