As serving authentic 6-7 course traditional meals is way out of my limited capability on a routine basis, it is either a bitter start OR a leafy one that is our first course on a Sunday / holiday lunch meal..
So yesterday it was Paalong Shaak sheddho (steamed Palak/Spinach) with Peas, Garlic slices and garnished with fried onions, as the first course in lunch
*Spinach/Palak - 10 small bunches
*Garlic - 2 pods, sliced finely
*Peas - a handful
*Onion - half - chopped
*Green chilli - 2
*Mustard Oil - 1 tsp
1. Wash the Palak and chop the leaves into small pieces.
4. After the water has dried, take it off the flame.
5. Fry some chopped onions in a little oil till it is brown in colour. A pinch of salt & sugar may be added.
6.Garnish the steamed palak with the fried onions.
It tastes great with steamed rice.