This again reminded me of our very own keerai kootu or spinach gravy curry and I add some legumes to my kootus simply because my kids love it
Here is how I made it
1 pack of frozen spinach
1/2 cup of black eyed peas boiled
1 tsp of tamarind pulp (instead of the suggest lemon juice)
I replaced the cinnamon and parsley recommended with cilantro and ginger powder
I did not have leeks so did not use it
Followed the instructions on the website almost exactly except I mixed the tamarind in some water along with the spinach.
I am pasting the instructions below
In extra-large skillet, heat oil over medium heat. Add leeks and cook, stirring often, until wilted and tender, 5 to 8 minutes.Add spinach, parsley, scallions and 1/4 cup water. Cover and cook just until spinach has wilted, about 8 minutes.Stir in black-eyed Peas, lemon juice, cinnamon and nutmeg. Cook, uncovered, just until heated through, about 5 minutes. Season with salt and freshly ground pepper to taste. Serve hot.
It was very tasty and I served it with home made chappatis and love
looks healthy dear…
delicius n definitely healthy..
very healthy and delicious…
Thanks for sending this delicious recipe to this month's AWED! This looks like a yummy dish and I really like the little Indian twist with the tamarind
Looks so colorful and tasty..
Love greens,looks delicious.
Looks lipsmackingly good. I wonder if you could use pomegranate instead of tamarind. I made a Persian soup a while back that was very tart from pomegranate.
healthy and nutritious
Bookmarked, looks delicious.