2 bunches of fresh spinach1 cup of green peas1 medium tomato1 medium boiled potato4-5 green chillies1 tsp. cumin seeds1 tsp asofetida1 tsp turmeric powderSalt to tasteWash and dry the spinach leaves on a clean cloth. Cut spinach leaves and wash them properly. Boil the cut spinach for 10 minutes in a very little amount of water. Allow to cool for sometime. Grind the cooled spinach along with the green chillies to a fine paste. This paste must be semi-liquid. Chop tomatoes into small pieces. Cut the boiled potato into evenly shaped cubes. Heat ghee in a pan. Add the cumin seeds and asofetida. Add the peas and tomatoes. Fry for 2-3 minutes. Add the potato cubes and allow to cook on medium flame for 5 minutes. Once the tomatoes are cooked, add the spinach-chilli paste to the above. Add turmeric powder and salt to taste. Allow it cook for 10 minutes more, then offer.
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