KHATTI PALAK (Sour Spinach ) ki Chatni

KHATTI  PALAK (Sour Spinach ) :

KHATTI  PALAK (Sour Spinach ) : This type of spinach is cultivated in a limited area of KANPUR DEHAT, UTTAR PRADESH. Its leaf and stem are bitter sour in taste just like (KACHCHI AMBIYA) unripe mango. This KHATTI PALAK is used as CHATNI, not like vegetable.

 

Leaf of the KHATTI PALAK

  

Seeds of KHATTI PALAK

Process to cook : Wash the PALAK two three times with water and chop it . Put pan on the burner. Pour half a spoon of cooking oil in the pan and add HING (Asafoetida or asafetida) , chopped green chili and ginger(quantity as per taste). After few seconds add the chopped Palak and two tea spoons of water in it and close the lid of the pan. Keep the flame of the burner at slow. After five minutes, remove the pan from the flame. The CHATNI of KHATTI PALAK is ready to serve.

 

The appropriate season of its cultivation is November to January .