Valchebaji (spinach) Curry - Polly aunty

Recipe by Pauline (Polly) Pereira

Ingredients:
1-2 bunches spinach
1 sprig curry leaves
salt to taste

For grinding:
1 onion
2 cloves garlic
1 tsp mustard seeds
1 tsp coriander seeds
1 tsp pepper
1 tsp jeera
2 tsp sambhar powder (preferably MTR)
1 tsp turmeric powder
1 tsp tamarind paste or marble size tamarind ball
3 tsp grated coconut / coconut milk

Steps:

1. Grind the ingredients to a thick paste with a little water as required. Rinse the jar with water and keep it aside. 
   
   
2. In a vessel, heat oil. 
3. Add curry leaves and fry.
4. Add the ground masala and fry for 2-3 minutes.
5. Add masala water, salt and then add the spinach.
6. Bring the curry to a boil, turn the gas off and cover. 
7. ENJOY!

Notes:

• If the spinach is bitter, add a small piece of jaggery to the curry.