Cuisine: India
Ingredients:
Spinach - 4 bunches
Green chilies (slit) - 6
Coconut oil - 8 tablespoons
Cloves - 6
Cinnamon - 4 inches
Green Cardamom - 1
Star anise - 1
Onions (thinly sliced) - 4 medium
Ginger Garlic paste - 1 teaspoon
Water - 10 cups
Turmeric powder - 1/4 teaspoon
Salt - as required
Brown rice - 4 cups
Method:
Separate the spinach leaves from the stalks and wash the leaves thoroughly. Drain the water completely and chop the leaves. Heat 1 teaspoon of oil in a kadai/skillet and add green chilies. Fry until white patches appear on them. Remove the fried green chilies from the kadai and set them aside. In the same kadai, add chopped spinach. Cook until all the water content evaporates. Turn off the stove and let the spinach cool down completely. Grind the cooked spinach and fried green chilies into a fine paste without adding water. Heat oil in a pressure cooker and add cloves, cinnamon, green cardamom and star anise. Saute for a half a minute and add sliced onion. Fry until golden brown. Then add ginger garlic paste and saute for a minute. Add ground spinach and saute until the raw smell goes away. Now add water, turmeric powder and salt. Once the water starts to boil, add washed brown rice. Mix and pressure cook for 4 whistles on medium flame and then 10 minutes on low flame. Wait until the pressure releases and then open the lid. Serve hot as it is or along with
Raita / Salad / gravy.
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