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Saturday, May 21, 2016

Dr. Mantena's Special - Palak Minupa Vadiyala Kura

Hello Friends! I am back with yet another Dr. Mantena's special recipe ' Palak Minupa Vadiyala Kura.' This is a very simple recipe that takes less cooking time and easy preparation. Palak or Spinach is good source of iron, vitamins and other minerals and so is minumulu (black grams).

When I published the post on preparing Minupa vadiyalu I mentioned how this recipe comes handy when the vegetable prices go up. The prices of vegetables are at peak in twin cities of Hyderabad and Secunderabad and people are cursing the Government for failing to curb the rising prices of vegetables. Had you prepared and stored the vadiyalu, instead of cursing the Government you would have cooked recipes smartly like we did during this phase.

When you are cooking salt free recipes there is no better vegetable than spinach. Spinach is rich in sodium and therefore the tongue doesn't complain about missing the salt. Minupa vadiyalu gives great crunchy taste and good flavour to the food. So without wasting any time further lets go into the ingredients and making procedure.

Ingredients:

Spinach                   -        4 bundles

Minupa Vadiyalu        -        1/4 Cup

Green Chilies            -        3 to 4 nos.

Black grams            -        1 tea spoon

Curry Leaves           -        5 to 6 leaves

Cook Time: 15 to 20 minutes    
      
Serving:       1

Procedure:

1. Take 4 bundles of fresh spinach rinse thoroughly in water and chop into small pieces as shown in the picture below.

 

2. Put on the stove and roast black grams in a non-stick pan till brown adding chopped green chillies and curry leaves.

 

3. Add spinach and let it cook for 15 minutes on a low flame with lid on. Open the lid and sauté it in between.


 


4. Dry roast the Minupa Vadiyalu in another pan and add it to spinach and cook for another five to six minutes on a low flame.


5. Now the Palak Minupa Vadiyala Kura is ready. Serve hot with phulkas and enjoy.


Keep watching the space for more updates.

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