Follow these steps for perfect results
Garlic
pounded
Dry Red Chillies
dry roasted
Salt
Tamarind
Fresh Coconut
grated
Spinach Leaves (Palak)
chopped
Dry roast dry red chillies in a skillet.
Grind roasted chillies, coconut, and tamarind with water to form a smooth paste.
Heat oil in a pressure cooker, add pounded garlic, and sizzle.
Add chopped spinach leaves and saute until wilted.
Add the ground paste, water (1/2 cup), and salt.
Pressure cook for 2 whistles.
Serve with steamed rice and ghee.
Expert advice for the best results
Adjust the amount of red chillies according to your spice preference.
Ensure the spinach is fresh for the best flavor.
Everything you need to know before you start
15 mins
Can be made 1 day in advance.
Serve hot in a bowl, garnished with a sprig of coriander.
Serve with steamed rice or roti.
Serve as a side dish with a complete Indian meal.
Pairs well with the spice and coconut.
Discover the story behind this recipe
A staple dish in Konkani households.
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