Palak ki kadhi

Palak ki kadhi - A simple gravy which can be eaten with rice or chapati. It is rich in iron and very simple to prepare. Also it doesn't need much ingredients.
Ingredients (1 cup = 200 ml)
Palak - 1 bunch (250 gms)
Besan - 3 tbsp
Curds - 1 cup
Mustard seeds - 1 tsp
Fenugreek seeds - 1 tsp
Red chilli powder - 1 tsp
Turmeric powder - 1/2 tsp
Asofoetida - a pinch
Salt for taste
Oil - 2 tsp
For tempering
Ghee - 2 tsp
Mustard seeds - 1 tsp
Jeera - 1 tsp
Red chilli powder - a pinch
Asofoetida a pinch
Garlic cloves - 6 to 8
Method
Clean the palak leaves and chop them. The thicker stem should be discarded.
In a wide mouthed bowl mix the curds and besan without lumps.
Take a thick bottomed pan with oil. Add the Fenugreek seeds and mustard seeds. Allow them to splutter. Add a pinch of asofoetida , turmeric powder and red chilli powder. Add the chopped palak. Cook it for 2 to 3 minutes till the palak is soft. Add salt for taste.
Add the besan curd mix. Stir continuously in high flame till the kadhi mix comes to a boil. Add some water. Allow it to boil in low flame for about 10 min with occassional stirring. Remove from heat.
Take the tempering kadai with ghee. Heat it. Add the crushed garlic. Add mustard seeds and jeera and allow them to splutter. Add a pinch of asofoetida and red chilli powder. Remove from heat and add to the kadhi mix.
This is excellent to eat with rice