Sweet and Sour Spinach Curry

This dish has all the three simple flavours that make it special: sweet, sour, and spicy and the coconut milk in it gives that added flavour.

Ingredients

• 1 bunch spinach or ½ bunch spinach + ½ bunch khatta palak
• ¼ cup chana dal, soaked for 30 minutes
• ¼ cup peanuts, soaked for 30 minutes
• 1 lime-sized ball of tamarind soaked in water for 10-15 minutes
• 1 tbsp rice flour mixed in ½ cup water
• 200 ml coconut milk
• 1 tbsp chilli powder (adjust according to taste)
• ¼ cup jaggery (add more or less according to your preference)
• Salt to taste
• 8-10 cloves garlic for seasoning, crushed if you wish
• 1 tbsp groundnut oil

Method

1. Clean the spinach, wash and drain it.
2. Put it in a pot, add the jaggery, chana dal, peanuts and half a cup of water and cook covered on medium heat till the spinach is cooked. Add more water if required.
3. Add the chilli powder, tamarind and rice powder mixture, and mix it well. Cook for 3 minutes till the rice flour is cooked.
4. Heat oil in an iron ladle and add the garlic cloves, stirring constantly till they’re light brown.
5. Add the garlic to the cooked spinach and stir well.
6. Add the coconut milk and turn off the heat and turn off the heat immediately and keep the pot covered.
7. Serve hot with rice, bread, or roti. Or have it like a thick soup.