Mullangi keerai(Raddish leasf) - from 3 raddish
onion - 2
garlic - 3
green chilli - 2
salt to taste
turmeric powder - 1 tbsp
tamarind pulp - 3 tbsp
olive oil - 1/2 tbsp
Rinse the spinach with running water and cut them into pieces. Chop onion, garlic and chilli into long slender pieces. Heat oil in tava. Saute onion, garlic and chilli. Add spinach, turmeric powder and salt. Mix well. Close the lid and allow to cook. When the spinach is half cooked add the tamarind pulp, mix well and close the lid. Allow to stay in low heat for few more minutes and remove from heat. The spinaxch is ready to eat.
As this raddish leaf will be too bitter, tamarind pulp is added. These spinach are rich in calcium so make it a must in diet once in a month.
“No one who cooks, cooks alone. Even at her most solitary, a cook in the kitchen is surrounded by generations of cooks past, the advice and menus of cooks present, the wisdom of cookbook writers.” ― Laurie Colwin