Blessed Kartigai all.....

Hie folks…Happy Kartigai Deepam to all those celebrating….nuthin much of a celebration here besides usual Pournami prayers in the morning and lighting up the oil lamps inside the hse (couldn’t light them outside the hse due to strong wind)…

 

After morning prayers, headed straight to vege garden to harvest English Spinach (Popeye variety)…. Cooked Spinach curry for lunch today together with Vege Ikan Bilis sambal , cabbage stir fry and papadums…

 

 

 

 

 

Below is the recipe (it is Presh’s Grandmom’s recipe handed down to my mom in law… This recipe was the 1^st recipe I wrote down from my mom in law before migrating to Oz).

 

1 bunch Spinach

2 handful Mung Bean (Pasiperu)

2 medium Tomato

4-5 Green Chillies

1 Tsp Tumeric Powder

2 tbsp Ginger-garlic paste

 2 medium Onions

3 dried Chillies

1 tsp Mustard Seeds

A sprig Curry Leaves

2 Tbsp Ghee

 

Method:

1.       Boil the mung beans with water. As it boils, add 1 tsp of oil, turmeric powder, Ginger-garlic paste, Green chillies and tomatoes.

2.       Once the beans turns mushy, add in the chopped spinach.

3.       Turn off the stove after 5 minutes and let it cool. Then blend it coarsely.

4.       Heat oil / ghee in a wok, add in the onions, dried chillies, mustard seeds and curry leaves.

5.       Finally add them into the blended Spinach and serve.