Takatala palak/ spinach in buttermilk

My vahini gave me the fresh organic spinach from their farm. I had some methi leaves and a corn cob in the fridge.  So I made use of all to make this simple pataLbhajee which tasted awesome with saat dhan bhakri.


Ingredients
1 bunch of spinach
1 cup chopped methi leaves
1/4 cup any dal ( toor/chana/moog/masoor or all mixed which I used)
1/2 cup groundnuts
1-2 pieces of sweet/white corn
1-2 green chilies ( slit or minced)
1/2 tsp turmeric powder

Make a paste of
1/2 cup curd (slightly sour)
1 tsp besan/chick pea flour

Tempering
1-2 tsp ghee
1 tsp cumin seeds
1 tsp asafoetida

Garnishing
2-3 tsp coriander leaves

Method

• Wash and soak dal and groundnuts in a cup of water for 10 minutes.  Wash and cut the vegetables. Pressure cook soaked dal ,ground nuts and cut vegetable(spinach and methi leaves and corn).
• Beat the curd with a spoon till smooth and mix chickpea flour to make a paste ( add water if too thick)
• Mix the cooked vegetable with the paste in a pan. Add green chili and turmeric powder. Stir well.
• Heat the pan on medium flame and bring it to boil. Add salt to taste and chopped coriander leaves. Reduce the heat.
• Heat the ghee in an iron ladle(paLi). Add cumin seeds as a tempering and as they sizzle add asafoetida (slightly more than normally used).
• Dip the paLi in the mixture and cover the vessel. Turn off the heat.
• Serve hot with bhakree,chapati or steamed rice.