Ingredients

• 250 gm. spinach leaves, washed and roughly chopped

• 1 -2 tbs. oil

• 2 tbs. besan (black chickpea flour or gram flour)

• 1/2 tsp. turmeric powder

• 1/4 tsp. chilli powder

• Salt to taste

• 1/2 tsp. sugar

Instructions

1. Heat oil in a kadhai or wok.

2. Add spinach, then besan on top of spinach and then spices and sugar on top of the besan. Stir well.

3. Cover and cook on medium heat for 4 - 5 minutes, so that the steam makes the besan soft.

4. Stir besan, spices and spinach again.

5. Cover and cook on low to medium heat for further 5 - 7 minutes stirring from time to time. Stirring stops the besan from 'catching'.

6. Add half cup of water when the besan looks cooked (turns light brown and besan feels soft). Mix and and let it cook for a further 7 minutes.

7. When all the water gets absorbed, turn heat off.

8. Serve hot with Chapatti.

Notes

• If the spinach and besan starts burning, add a little more oil. Cooking it in a non-stick pan will also help

• No garam masala and amchoor should be added.