A simple, straight forward every day kind of recipe that you can be prepared in less than 20 mts. The addition of roasted chickpea powder enlivens the stir fry and gives it a great flavor. Goes well with rotis and rice. I prepared Teepi dumpala (Sweet potato) Pulusu, a sweet and tangy stew along with Palakura Vepudu and rotis for lunch today. 1 Chop the blanched spinach and keep aside. 2 Heat olive oil, add the mustard seeds and once they splutter, add the cumin seeds and urad dal, once the dal turns red, add the garlic flakes, red chillis, green chillis and curry leaves and saute for half a minute. 3 Add the onions and saute till transparent, approx 4-5 mts. Add salt and turmeric pwd. 4 Add the chopped spinach leaves and saute for 8-9 mts. Turn off heat and sprinkle the roasted chick pea pwd. Serve hot with rice. Prep & Cooking: 18-20 mts Serves: 3-4 Cuisine: Andhra . 1 big onion, finely chopped pinch turmeric pwd 1 1/2 tbsps roasted chickpea/dalia/putnala pappu pwd salt to taste 1 tbsp olive oil For poppu/tadka/tempering: 1/2 tsp mustard seeds 1/2 tsp cumin seeds 1 tsp split gram dal/minappa pappu/urad dal 2 dry red chillis de-seeded, torn 2 green chillis, slit 5-6 garlic flakes, crushed 10-12 curry leaves
Use the left over blanched spinach water to prepare roti dough.
