Palakachi Takatali Bhaji Maharashtrian Recipe Sanjeev Kapoor Khazana

A leafy green kadhi, this Maharashtrian buttermilk-based spinach curry is a lovely tangy and mildly sweet curry, thats best had with steamed rice. What makes it different is the tempering with ghee.

PALAKACHI TAKATALI BHAJI

Ingredients

4 cups shredded spinach
4 cups buttermilk (taak)
2 light green chillies
cup raw peanuts
2 tbsps gram flour (besan)
Salt to taste
2-3 tbsps chopped jaggery
Steamed rice to serve
Tempering
1 tbsp ghee + to serve
1 tsp cumin seeds
tsp asafoetida (hing)
1 light green chilli
tsp turmeric powder

Method

1. Heat a pressure cooker, add the spinach leaves, break the green chillies and add into it. Add the raw peanuts and 2 cups water, mix, cover and cook under pressure till 3-4 whistles are released.
2. Open the cooker once the pressure has reduced completely. Add gram flour, churn with the help of a wooden churner till the flour is well combined with the mixture.
3. Stir in the buttermilk and continue to churn for a few minutes.
4. Add 1 cup water, salt and jaggery and mix well. Cook on medium heat for 6-8 minutes, while stirring in between.
5. To make the tempering, heat ghee in a non-stick pan. Add cumin seeds and let them change colour. Add asafoetida, break the green chilli and add into it. Stir in the turmeric powder and cook for a few seconds. Pour this immediately into the spinach mixture and mix well.
6. Continue to cook for 5 minutes, while stirring in between few minutes.
7. Transfer into a serving bowl, serve hot with steamed rice and ghee.

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