This recipe is adapted from Jugalbandi..There needs no introduction to the duo at Jugalbandi..They are amateurs in quiet a lot of fields be it cooking,photography, blogging, writing,gardening..I had a lot of recipes bookmarked from their site..I wanted to make something for Tried and Tasted featuring Jugalbandi this month..I came across this Chikha Pesto,Bihari Style..It is very much the same Keerai Masiyal without the seasoning..I followed the recipe exactly except that I skipped the mustard greens since I did not have them..It turned out to be a perfect,healthy lunch..
Here goes the recipe..
Spinach - 1 bunch
Ginger - 1/2 teaspoon grated
Garlic - 1 clove minced
Green chilli - 1/2 teaspoon minced
Coriander leaves - minced -2 spoons
Tomato - 1 small
Salt to taste
Oil - 2 spoons
In a saucepan,bring water to boil and blanch the spinach for 2 to 3 minutes..Remove them carefully from the hot water and transfer it intoa container with cold water.Drain the excess liquid.Reserve a little of the liquid..
Transfer the spinach to a blender along with the other ingredients..Add a little of the reserved liquid to obtain the required consistency..Add salt to taste.
Serve with rice..