Palakchi Patal Bhaji\ Spinach leaves curry

Palakchi Patal Bhaji is a typical marathi way of cooking the palak along with the besan. Besan and groundnut powder is very commanly used in marathi cuisine. Palak means spinach, patal meaning gravy and bhaji stands for curry in marathi.

Here is a simple yet delicious recipe of Palakchi patal bhaji.

Ingriedients:
1 bunch palak leaves - cleaned and chopped
1 tablespoon peanuts
1 teaspoon red chilli powder
Dry coconut pieces - half cup
2 tablespoon Besan
1 teaspoon mustard
1 teaspoon jeera (Cumin seeds)
Hing
Garlic - 10 petals
Oil
Water
Karipatta - 5-6 leaves
Salt
Jaggery

Procedure:
Palak Gravy Prepartion:
1. Pressure cook the chopped palak leaves along with peanuts and dry coconut along with half cup water.
2. Once done, strain the water and keep aside.
3. When the palak is cooled down, add besan to it and mix well. Make sure that there are no lumps.
4. Once besan is applied to palak, add the palak water which was kept aside earlier and keep it for boiling.
5. Add salt and Jaggery.
6. Boil this for 10 mins.

For Seasoning
1. To prepare seasoning, in a small kadhai, pour 2 tablespoon oil, add mustard and wait till it splutters.
2. Add Jeera. Once it splutters add garlic and fry till it is golden brown.
3. Add hing, garlic, karipatta and chilli powder.
4. Add this seasoning to the palak gravy

Palakchi Patal Bhaji is ready to serve.

Serve hot Methichi Patal Bhaji with rice or chapathis.