Ceylon Spinach Side Dish With Chutney (Bombay Bhajji Sasam Recipe)

This side dish is spicy from coconut chutney used & tangy, cooling from the leaves used, making it very delicious. Served as a side dish with rice.

Ceylon spinach is called bombay bhajji in Konkani. So the dish is called bombay bhajji sasam.

Ingredients:

• 1 bunch Ceylon spinach 
• 1/4 cup coconut
• Salt to taste
• 3 dried red chillies/3 green chillies
• 1 chickpea sized tamarind
• 1/4 teaspoon mustard seeds

Tempering:

• 1 tablespoon oil
• 1/4 teaspoon mustard seeds
• 1 leaflet curry leaves
• 1 dried red chilli (optional)

Serves: 2

Prep Time: 10 minutes

Cooking time: 5 minutes

Preparation Method:

1. Wash & finely chop leaves & tender stems of ceylon spinach.

2. Cook it with as little water as possible & salt until they're well cooked in a kadai.

Shall take 3-5 minutes on medium flame.

3. Let it cool & come to room temperature. Meanwhile make chutney.

4. Fry dried red chillies for 10 seconds, with/without 2 drops or oil to make them crispy.

5. Grind chillies along with coconut, tamarind, mustard seeds, salt into a smooth chutney using as little water as possible.

If using green chillies use as-is.

6. Add ground chutney to cooked greens & mix well.

Tempering:

7. Add mustard seeds to hot oil in a tempering pan, add in curry leaves, add in dried red chilli pieces, let them sizzle for 10 seconds.

8. Add tempering to the greens + chutney & mix well. Enjoy as-is as a side dish or eat it mixed with rice.

P.S: To fasten the process, you can first temper, cook greens in a kadai. Then transfer them into a serving bowl, mix it with ground chutney.