PALAKachi Patal Bhaji/पलकाचि पातळ भाजि/Spinach and Besan Gravy

Another authentic Maharashtrian way to cook the Palak or Spinach.This curry dish is one of my favorites in daily meals.It is very easy to make.The taste is sweet-sour.For a change, it is not a dry vegetable dish but comes with gravy.

I am sure,you too will fall in love after you eat this.Let us see how to make it

Ingredients :

1. Chopped Spinach - 3 Cups
2. Besan or Chickpea Flour - 4 Table Spoons
3. Green chillies,chopped - 3
4. Garlic chopped - 2 Table Spoon
5. Tamarind - 1 Table Spoon
6. Jaggery - 1 Table Spoon
7. Salt to Taste
8. For Tadka - Mustard and Cumin seeds(1 Teas SPoon each),Asafoetida(Hing) and Turmeric(1/4th Tea Spoon each)
9. Oil for Tadka- 2 Table spoon 

Steps :

• Pressure cook the Spinach along with green chillies and one table spoon of Garlic.
• Make around 2/3rd cup of Besan paste by adding water as you see in the picture above.
• Heat Oil to medium heat.Add Mustard and Cumin seeds,Hing,Turmeric and remaining chopped Garlic.
• To this tadka,gently add the spinach.Let it cook for 5 minutes
• now add 3 cups of water.Add salt,Tamarind and Jaggery immediately and allow water to come to boiling.
• Now comes the part where you have to take care.Lower the heat.Mix besan paste well and start adding to water with intervals.At the same time keep the water stirring to avoid the lumps.Keep stirring for a minute.
• Now you can bring the flame to medium.As soon as you find that the Besan is cooked,put the flame off.
• Your palak chi bhaji is ready to be served with Chapti,Roti or Rice

TIPS :

• Never add Tamarind and Jaggery at the end because you are going to put the flame off within 5 to 7 minutes after you add Besan for,1. Besan gets cooked very quick and 2.To avoid over thickening of the gravy.In this case,jaggery is not mixed well and you will feel the raw smell of Tamarind.
• If you want more sour and sweet taste,you can increase the quantity of Tamarind and Jaggery.
• Gravy thickens after it is cooled down.Hence, add the water to get the required consistency
• If you like, you can add peanuts with Palak while cooking in the Pressure cooker.

Chat Chutney without Tamarind

Surprised???? But it is true.I thank my friend Kriti, from whom I learnt this non acidic cutney.Usually this chat chutney consists of Tamarind.We all know that Tamarind is acidic.It definitely leads to acidity if eaten with empty stomach.I did this mistake once.I and my family was in search of Indian Restaurant.Finally we found one.I was very hungry and attacked Samosa and this chat chutney which was being served as starters.And needless to say,I spoiled my whole day with unbearable headache out of acidity.

But thankfully,I found this nice recipe to make chat chuteny.Now you too can as many chat items as you wish as starters without having tension of such silly incidents.It tastes as goods as traditional tamarind chutney.

Believe me,it is really a great item and very easy to make.

Ingredients :

1. Jaggery - 1 Cup
2. Sugar - 1 Cup
3. Amchur or Dry mango Powder - 1/2 cup
4. Water - 4 Cups
5. Cumin and Coriander powder(Roasted) - 1 Tea spoon each.
6. Salt to taste

Steps :

• In the, water add Sugar and keep to heat up on medium flame.
• As soons as you the Sugar is melted,add  Amchur powder and salt and let the mixture boil at low to medium flame.
• If needed, add more water and let Amchur boil well.
• Add Jaggery and let it melt.
• Add Cumin and Coriander powder.
• Put the flame off.
• The chutney is ready to be served with Samosa,Kachori or any chat

TIPS:

• Even if the chutney is very watery,do not worry.As it cools down, it gets thickened.
• If you feel that it is still watery even after cooled down.Boil it for some more time and let it cool down again. 
• Add Jaggery at the later part to avoid as Jaggery gets  burnt quickly.