250gm Palak (spinach) chopped
1/4 cup besan (bengal gram flour)
1 1/2 cup dahi (curd)
2 Table spoons groundnuts
2 Table spoons oil
1/2 Tea spoon hing (asafoetida)
1 Tea spoon rai (mustard seeds)
1 Tea spoon lal mirch
Salt to taste
Pressure cook palak along with little water and groundnuts.
Remove the extra water in a bowl.
Add besan to the palak and mix very well.
Add dahi, mirch, salt and the water of boiled palak.
Boil it till the besan is cooked.
Can add a little hot water if required.
Heat oil for tempering and add rai and hing.
Pour it on the patalbhaji.
Boil it for a min and remove it from flame .
Serve with rice, bajre ki roti or ghadi chi poli.