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malabar spinach roti pacchadi with raw mango
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Malabar spinach roti pachadi

Course Main Course
Cuisine Indian
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4
Author Sravanthi Chanda

Ingredients

For Chutney

  • 150 gms malabar spinach
  • Half of small raw mango
  • 1 tablespoon oil
  • 10 garlic pods
  • 3 whole red chillies
  • 1 teaspoon coriander seeds powder
  • ½ teaspoon turmeric powder
  • ½ teaspoon methi seeds
  • ½ teaspoon cumin seeds
  • Salt to taste

For tadka

  • 1 tablespoon oil
  • ½ teaspoon mustard seeds
  • ½ teaspoon cumin seeds
  • Pinch of hing
  • 2 strings curry leafs

Instructions

  • Wash, dry and thinly slice the Malabar spinach.
  • Peel and chop raw mango. Adjust the mango according to its sourness.
  • Heat a pan and fry cumin and methi seeds without adding any oil. Add these to mortar pestle. Now add a teaspoon oil and fry red chili. Add fried chilli to mortar pestle.
  • Add all other chutney ingredients except spinach, mango and oil to mortar pestle and make it into a rough paste.
  • Now heat pan again, add remaining oil, chopped spinach and mango pieces. Let it cook on low flame for around 10 minutes until mangoes are cooked.
  • Now add this mixture to mortar pestle and crush it. All mango pieces should be mashed completely.
  • Empty everything into the bowl. Make tadka with all ingredients and add to this. Mix everything well and is ready to serve.