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Palak Sepu Vadi Stir Fry (Himachali Fusion Cuisine)

Palak Sepu Vadi Stir Fry (Himachali Fusion Cuisine)

Cooking Time

Preparation Time : 480

Cook Time : 30

Total Time : 510

Ingredients

Serves 3

  • spinach chopped 2-3 cups

  • fried sepu vadi (lentil dumplings) 1 cups

  • oil 1-2 tbsp

  • panch phoron (equal quantities of fennel, fenugreek, cumin, mustard & nigella seeds) 1 tbsp

  • asafoetida (hing) 1/4 tbsp

  • onion sliced 1 nos

  • garlic cloves sliced 2-3 nos

  • fresh red / green chilies chopped 1-2 nos

  • salt 1 tsp

  • turmeric powder 1/2 tsp

  • ghee 1 tsp

  • urad dal soaked overnight 1/2 cups

  • coriander seeds 1/2 tsp

  • fennel seeds 1/2 tsp

  • cumin seeds 1/2 tsp

  • peppercorns 1/2 tsp

  • whole red chilies, broken 2 nos

Directions

  • 01

    Gravy - Heat oil in a pan and temper with panch phoron and asafoetida. After it stops spluttering, add the onion, garlic and chilies.

  • 02

    Saute till light brown. Then add the spinach, salt and turmeric powder. Continue to stir fry till the moisture dries up.

  • 03

    Now add the fried sepu vadi and ghee. Toss well and cover. Switch off the flame and let it remain covered for 5 minutes. Serve as a side dish with either rice or chapattis.

  • 04

    Sepu Vadi - Dry roast coriander seeds, cumin seeds, fennel seeds, peppercorns and dry red chilies for a few seconds. Cool and grind into a fine powder.

  • 05

    Grind the soaked and drained dal along with ginger into a paste. (Do not add any water). To it add 1 tsp. of the powdered spice and salt. Mix well.

  • 06

    Spread it on a greased steel plate and steam for 10 minutes. Set aside to cool. Then cut into desired shapes.

  • 07

    Heat oil in a pan and deep fry them in batches to a light golden colour. Drain on a kitchen towel and keep aside to cool.

  • 08

    Store in an air-tight container in the refrigerator. It can also be frozen for a later use.

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