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Sepu Badi In Tangy Spinach Gravy

Sepu Badi In Tangy Spinach Gravy

Cooking Time

Preparation Time : 10

Cook Time : 40

Total Time : 50

Ingredients

Serves 4

  • 1/2cup urad dal washed and overnight saoked

  • 2 green chillies

  • 1inch chopped ginger

  • 1/4tsp lemon juice

  • 1 inch baking soda

  • 1 cup mustard oil to fry

  • 250 grams washed chopped spinach

  • 1 cup curd

  • 2 cloves

  • 2 green cardmom

  • 1 bay leaf

  • 1 dry red chilli

  • 1 /4tsp black pepper

  • 1 inch cinnamon

  • 1tsp cumin

  • 1/4tsp fennel powder

  • 1 pinch heeng

  • 1 tbsp mustard oil

  • Water 1 cup

Directions

  • 01

    Drain water from dal and grind in a grinder with ginger grern chillies cumin and 1/4cup water to.make a smooth paste.

  • 02

    Add paste and salt in a bowl mix well

  • 03

    Add lemon juice , baking powder

  • 04

    Mix well

  • 05

    Transfer into a greased tray

  • 06

    And put for steam for 15 to 20 minutes.

  • 07

    Cool down

  • 08

    Cut into square pieces after cooling .

  • 09

    Heat oil in a pan

  • 10

    Deep fry all square pieces till golden

  • 11

    Now sepu badi is ready

  • 12

    Keep aside .

  • 13

    For gravy

  • 14

    Boil spinach in some water

  • 15

    Blend spinach and dill leaves to make a smooth paste .

  • 16

    Heat oil in a wok

  • 17

    Add clove , cardamom, cinnamon, bay leaves ,heeng ,cumin and red chilli crackle for a minute.

  • 18

    Add all dry masala saute fpr minute or two

  • 19

    Add spinach puree add curd ,salt and cook for 4 minutes .

  • 20

    Add sepubadi and some water

  • 21

    Check the consistency

  • 22

    And cook with lid for 10 minutes .

  • 23

    Serve hot with poori ,parsyha ,hot rice.

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