Spinach in buttermilk curry (Palakachi taakatli bhaajee)

Spinach is one of the most healthy of leafy greens but often less consumed than it deseves. This is a simple curry of spinach with buttermilk and simple tempering. Goes very well with chapati, bhakri or steamed rice. Although it does not look very appetising , its a powerhouse of nutrients and very very easy to prepare.

INGREDIENTS:

Spinach leaves 1 bunch
peanuts   1/2 bowl 
Buttermilk   1 Bowl
Besan (Gram flour)   1 Tbsp (This will prevent the buttermilk from curdling)
Sugar 2 tsp
Salt to taste 
Oil 1 Tbsp for tempering
mustard seeds    1 tsp
Asafoetida/hing powder   1/2 tsp
turmeric powder     1/2 tsp
green chillies chopped in 1 cm pieces  3 to 4 (adjust as per taste)

METHOD :

1. Clean wash and chop the spinach leaves. Keep aside.
2. Pressure cook the spinach leaves along with the peanuts adding very little or no water. 

3. Once cooked, add salt to taste, sugar, buttermilk, gram flour and mix well. 
4. Add water if you want a thinner consistency.
5. In a tadka pan, make the tempering . Heat the oil. Once hot , add the mustard seeds. 
6. When the seeds crackle, add the hing powder and turmeric powder. Add the green chillies.
7. Once the green chillies change slight colour, pour this over the spinach mixture .
8. Mix well and bring it to a boil keeping on low flame.
9. Spinach in buttermilk is ready .
10. Serve hot with chapati or rice.