Nadur Palak

Ingredients 

• 1 kilogram lotus root
• 1/4 kilogram frash spinach leaves
• 1/4 teaspoon Asafoetida
• 5-6 tablespoons oil
• Salt to taste
• 1 teaspoon red chilli powder
• 1/2 teaspoon turmeric powder
• 1 teaspoon dry ginger powder (soonth)
• 1/2 teaspoon ver

Method

1. Clean, wash and chop the spinach coarsely. Scrape the lotus roots well. Cut into thick roundels and wash thoroughly.
2. Mix asafoetida in one tablespoon of water. Heat oil and stir-fry the lotus roots for five minutes, add the asafoetida water, salt and chopped spinach.
3. Stir-fry well till all the moisture is absorbed, then add red chilli powder, turmeric powder and dry ginger powder.
4. Add one cup of water, cover with a lid and simmer till water almost dries up. Sprinkle crushed ver and remove from heat. Serve hot.

Nutrition Info