For the spinach purée wash and blanch spinach in microwave safe container, strain and make a puree in blender.
In a bowl add gram flour, spinach puree and curd and mix well.
Add a little water at a time to make a free flowing and lump free batter.
The batter should be of dropping consistency, neither too runny nor too thick.
Now add in salt, sugar and lemon juice and mix well.
Let the batter rest for about 5 minutes.
Meanwhile grease a microwave safe container and keep it ready.
Prepare the steamer with 1/2 cup water and keep aside.
Now, stir in the fruit salt /eno and mix well until the fruit salt is combined well into the batter.
Immediately pour the batter in the greased container and place it into the microwave safe steamer.
Set the microwave on high power (100%) for 4 minutes.
Then insert a knife to check, if it comes out clean, its done.
Remove the ready spinach khaman from the microwave and allow it cool for 15 minutes.
For tempering
Heat oil in a small pan in microwave, take out hot oil add asafoetida, mustard seeds, curry leaves and the whole green chilli and allow them to crackle, and now gradually add water to the seasoning.
Now drizzle this seasoning on top of the prepared khaman.
Cut into pieces and serve warm or at room temperature.
Bon Appetit!!!!!!
Enjoy the soft and fluffy spinach khaman with green mint coriander chutney.
