Sepu, Spinach, Carrot Curry

Sometimes you don't want to eat the usual stuff, but are feeling too rebellious to try out a new recipe. Those are the days you throw things together, and hope something good comes out of it. Today's dinner was one such offering, and it is one I know I am going to repeat often.

1 bunch dil chopped fine

1 bunch palak chopped fine

1 medium onion chopped 

1 medium tomato chopped fine

2 tsp ginger garlic paste

Oil

1 tsp rai

1/2 tsp chilli powder

1/2 tsp jeera powder

1/4 cup groundnuts soaked for 1/2 hr
Salt to taste
Cooking oil

Method:

Heat oil and splutter mustard seeds. Once they stop spluttering, add onions, and saute till transparent.
Add ginger garlic paste, chopped tomatoes and the spices, and cook till mushy.
Meanwhile, blanch the spinach leaves for 2-3 minutes, and keep aside.
Add water, groundnuts and greens. Bring to boil, add salt, cover, and let it simmer for 10 minutes.