Spinach and drum stick leaves curry

Spinach and drum stick leaves curry:

• Ingredients: 1 cup cooked spinach, 
• 1/2 cup cooked drumstick leaves, 
• 2 tablespoon bengal gram flour, 
•  1 teaspoon goda masala( spice powder),   
• 2 dry stuffed chilies, 
• 1/2 teaspoon red chilly powder, 
• 1 table spoon jaggery, 
• 1 table spoon tamrind pulp, 
• 2 table spoons groundnuts, 
• 1 tablespoon cashew nuts, 
• 5 dry chilies, 
• 1/4 tea spoon fenugreek seeds,  
• 1/2 tea spoon hing powder,
•  1/2 teaspoon turmeric powder, 
•  1 table spoon grated fresh coconut, 
• 1 tablespoon, 
• 1& 1/2 liter water, 
• salt
• Procedure: 
• Soak ground nuts and cashew nuts for three hours.
• Cook both cashew nuts and ground nuts for ten minutes.
•  Clean and wash spinach leaves. 
• Clean and wash drum stick leaves. 
• Chop both leaves finely.
•  Cook chopped leaves for ten minutes. 
• Let it cool. 
• Blend roughly both leaves. 
• Heat oil in the pan. 
• Fry stuffed chilies and keep aside.
•  Add mustard seeds. 
• Once seeds crackle add fenugreek seeds.
•  Then add dry red chilies. 
• Add hing powder, turmeric powder, red chilly powder. 
• Stir well. 
• Add both leaves. 
• Take  1 liter water in a bowl.
•  Add bengal gram flour. 
• Mix well. Add the mixture in a pan.
•  Add goda masala, jahggery, tamarind pulp and salt to taste. 
• Grind fried stuff chilies in a small jar.
•  Add stuff chilly powder, grated coconut. 
• Add water  to adjust consistency. 
• Add  cooked ground nuts and casew nuts.
•  Boil for five minutes. 
• Adjust your taste.
•  Serve hot with rice or chapati!

✍🏻 Minal Sardeshpande