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Monday, May 18, 2009

Palak Tove / Spinach Tove


1/2 bunch of Spinach leaves/Palak soppu

1/2 medium sized Onion

1 medium sized Tomato

2-3 Green Chillies

1-2 Red Chillies

2-3 flakes of Garlic

3-4 strands of Coriander leaves

1 tsp Lemon Juice

Salt to taste

Pinch of Asafotida powder / Hingu

Pinch of Turmeric powder

1.5 - 2 cups cooked Yellow Lentils/Toor dal /Togaribele

1/2 tsp Mustard seeds

4-5 Curry leaves

2 tsp Oil

1/2 - 1 tsp Butter


Chop onion, tomato into small pieces as shown in the picture below. Cut green chillies into medium sized pieces. Chop coriander leaves into small pieces. Remove the outer cover of garlic flakes and mash them.

Clean, wash the spinach leaves and chop them into medium sized pieces as shown in the picture below.

Add mustard seeds, red chillies and oil in a thick bottomed vessel/pan. Once it starts spluttering, add garlic and fry them for about 1-2 mins. Add curry leaves, green chillies, asafotida powder, chopped onion and turmeric powder. Fry them for about 3-4 mins in medium flame, until onion becomes light golden in color. Add chopped tomato and fry them for about 1-2 mins. Add little amount of water, salt and cook them well.

Add chopped spinach leaves and cook. Add cooked yellow lentils and bring them to boil. (Add salt, water if required.) 

Add chopped coriander leaves, lemon juice, butter and keep the tove in medium/low flame for about 3-4 mins. It goes well with Rice/Chapathis / Pooris.

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