Vine Spinach And Chickpea Curry

I am generally fond of greens. But one of the greens that I did not like was vine spinach (poi saag, pasalai keerai) as it always tasted raw. My cousin, Vanaja Raghuram, sent me a recipe to cook this green with chickpea. I tried out the recipe and it turned out really well. Since then, I make this dish regularly and always enjoy it.

500 gms vine spinach (poi saag, pasalai keerai)
1 cup chickpea (chole, konda kadalai), soaked overnight
1 onion, chopped fine
1/2″ piece ginger, chopped fine
1/2 tsp coriander powder (dhania powder, kothamalli podi)
1/2 tsp red chilli powder
1/2 tsp mustard seeds (sarson, kadugu)
1/4 tsp turmeric powder (haldi, manjal podi)
1-2 dried red chillies
Salt to taste
Wash the spinach and chop fine
Transfer the spinach and the chickpea to a pressure cooker
Add salt, turmeric powder, coriander powder and red chilli powder
Add very little water and cook for 2 whistles
Set aside for the steam to release naturally
Heat a wok and add mustard seeds
When they begin to splutter, add red chillies and onion
Saute till the onion turns translucent
Transfer the contents of the cooker to this seasoning
Mix well
Cook for about 10 minutes on medium flame
Transfer to a serving bowl
Serve with steamed rice or even Indian breads

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