Aambat Chuka (Sorral) or Spinach Gargatto
A tangy, spicy item that goes as side dish with any type of meal
2 soup bowls -finely chopped Sorrel (or Spinach) leaves
1 tablespoon- coarsly ground rice powder
1 tablespoon- toordaal
1 teaspoon - red chiilly powder
1&1/2 tablespoon - besan (chickpea powder)
1/4 teaspoon - musturd seeds
1/2 teaspoon - cumin seeds
5 flakes - peeled garlic
2 tablespoon- cooking oil
1 teaspoon kokam aagal / juice(without sugar) or 6 flakes of dry kokam
1 marblesize- jaggery
salt as per taste
cook spinach, rice powder & toordaal in pressure cooker.
Once they are well cooked, beat them with the big spoon or churn to blend well.
Heat the cooking pan, Put 1 tablespoon oil in to it.
Add musturd seeds & cumin seeds to it.
When they start spluttering, add the blended batter, kokam, red chilly powder, salt & jaggery to it.
While the whole thing is boiling, add the basan by diluting it in the little water.
Cook for another 5 minutes by stirring it occassionly. Put off the flame.
Take 1 table spoon of oil in another small pan. When oil heats, fry garlic flakes till they are golden brown. Add it to the palak gargatta before serving.