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

½ 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.

Source: Kirit