Jun 5, 2009

* Nadur Palak * (Spinach with Lotus Roots)

1/2 kg spinach
1/4 kg tender lotus roots
2 tbsp oil + 1 tsp ghee
Pinch of hing
1/4 tsp turmeric
1/4 to 1/2 tsp red chilli powder
1/2 tsp saunth (dry ginger powder)
1/4 tsp anardana powder (optional)
1/4 cup tomato puree
Salt to taste
1/4 tsp chrushed vari masala

Chop the spinach. Wash the lotus roots thoroughly. Scrape them, and slice into rounds.
In a non-stick saucepan, heat the oil. Add the hing and the lotus roots. Stir fry for 5-6 minutes. Add the spinach and fry for 2 minutes. Add the turmeric, chilli powder, saunth, anardana, salt and tomato puree. Stir fry for 2 minutes.
Add 1/2 cup hot water. Cover and simmer on low heat till the roots are tender and the water is absorbed.
Remove, sprinkle the vari masala and serve hot.

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