2/3 cup vegetable oil
2 large onions chopped
5flakes garlic chopped
5green chillies chopped
½ bunch spinach coarsely chopped
1tsp ginger chopped
½ a bunch of chukka Bhaji coarsely chopped
1tbsp chana dal (split yellow gram) (soaked in water for 2 hrs, water drained)
3tbsp pea nuts (soaked in water for 2 hrs, water drained)
1tbsp besan (split yellow gram flour)
1 tbsp jaggery
¼ tsp mustard seeds
¼ tsp cumin seeds
¼ tsp turmeric powder
Salt to test
Take spinach, chukka, and chana dal and pea nuts with ½ cup of water in a cooker. Close cooker. Bring to full pressure on high heat. Reduce heat and cook for 2 minutes. Cool it naturally.
Heat oil in a pan for about 2 minutes. Add mustard seeds, cumin seeds, onions, chillies. Fry till light brown. Add besan, stir well. Add jaggery and the boiled material, stir, and cook for 5 minutes over light flame. Remove heat.
For tempering, heat oil in a pan for about 2 minutes. Add garlic. Stir fry till golden brown and pour over chukka Bhaji or curry. Stir serve hot.