Bhaaji Vataanaa (Spinach and Peas)
10 oz bhaaji (spinach), washed and dried
2 tablespoon tel (oil)
1 large kaando (onion), chopped
1 teaspoon jiru (cumin seeds)
3 cloves lasan (garlic), chopped
1 cup peas
˝ teaspoon mithu (salt)
2 teaspoon chaat masaalaa
1 tablespoon limbu (lemon juice)
1 Cook spinach on low heat without water. It will release water from within. Cook till the leaves go limp. Puree into a smooth pulp.
2 Heat oil with onion, cumin seeds, garlic. Sauté until the onion starts changing color.
3 Add the peas. Cook until the peas turn bright colored.
4 Add spinach, salt, chat masaalaa & lemon juice.