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.
# posted by Ram Godar : 9:43 AM
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