| Pali For AlifBe ~4 |
Pali or tender chickpea leaves cooked with tomatoes is a winter delicacy that is enjoyed with sorghum roti and white butter.
Ingredients
- 250 gm Pali leaves (with stems)
- 15-20 leaves of spinach
- 3 Large tomatoes
- 2-3 green chilies
- 1 tsp cumin seeds
- ½ inch piece of ginger
- 2 tsp cooking oil
- ¼ tsp turmeric powder
- 1 heaped spoon of coriander powder
- Salt as per taste
- 1 tsp oil/ghee and 3-4 garlic cloves for tempering
- 2 tsp tamarind pulp (optional)*
Method
- Carefully pick pali leaves and discard any tough stems, grass, weed etc.
- Rinse the leaves thoroughly with water.
- Discard thick stems of spinach and rinse well. Chop roughly and keep aside.
- In a pressure cooker heat around 2 tsp of oil and add 1 tsp of cumin seeds.
- Add pali and chopped spinach and around 3 large, ripe tomatoes, roughly chopped 2-3 green chilies and finely chopped ginger along with salt, turmeric and coriander powder. Add half a cup of water and close the lid.
- Lower the flame of the burner after first whistle of pressure cooker and cook under pressure for 10-15 minutes. Switch off the gas.
- Once the pressure subsides, open the lid of the cooker and mash the subzi with a wooden masher/whisker (Mandhiyaro). Ghotarn (manually mashing with masher in a circular motion) is very important here. You can blend the mix using food processor but I don't like pureed or paste like texture of greens and hence I avoided using a blender.
- You can add a spoon or two of Jowar flour while mashing pali for better consistency and texture.
- Give a tadka of chopped garlic and you can add some tamarind pulp here. In that case cook further for 4-5 min.
- I had it with Juar Dhodho (patted jowar flour roti) with some home made white butter and enjoyed a divine meal.
- *Adjust the quantities of tomatoes and tamarind as per your preference. Use less tomatoes if using tamarind.
Recipe by Sindhi Rasoi |Sindhi Recipes at https://test.sindhirasoi.com/2021/02/pali-for-alifbe-4/