It is very common to make a curry-like stew with vegetables and tamarind juice (or yogurt) in Southern India. While you can make this one with spinach leaves only, more commonly my mother would add bottle gourd, pumpkin and tomato. Occasionally I like to add other vegetables such as carrots, butternut squash or even green beans sometimes.
Here’s how we typically made it at home:
3 cups buttermilk (I used Kefir 1% buttermilk)
1 cup of cubed bottle gourd and butternut squash (or pumpkin)
2 cups chopped spinach
1 large tomato chopped
1 jalapeno sliced
a few curry leaves
chopped cilantro to garnish
1 tsp oil
1 tsp cumin seeds
1 tsp mustard seeds
1 tsp turmeric
3-4 whole dry red chilli
a small piece of ginger minced
1 tbsp coconut flakes (optional)
2 tbsp chick pea flour
salt to taste
I typically steam the vegetables (cubed bottle gourd, and pumpkin) in the pressure cooker. But you can also cook them stove top with a little water.
Meanwhile, heat a tbsp of oil in a pan, add turmeric and asafoetida, add cumin seeds, mustard seeds and dry red chilli and lightly fry for a few seconds. Add ginger, curry leaves and sliced jalapeno and fry for a few seconds. Add chopped spinach and continue frying for a few minutes. Add steamed vegetables, chopped tomato and continue cooking. Add salt to taste.
Meanwhile, in a pan, mix chick pea flour and butter milk. This prevents the butter milk from cracking when boiled with the vegetables.
Add the butter milk mixture to the vegetables. Continue boiling for 15-20 minutes. Garnish with some chopped cilantro. Optionally add some coconut flakes.
Serve warm with some rice and dal. I usually love to eat mine with Chinese Okra and dal.
Add a teaspoon of ghee… Heavenly!