Ingredients
1 package frozen spinach or 2-3 oz fresh
1/2 cup white flour
1/2 cup chickpea flour
1/2 cup cornmeal
3 tablespoons vegetable oil
1 teaspoon minced ginger
1 teaspoon chopped garlic
2 tablespoons minced onion
1 tablespoon lemon juice
1 1/2 tablespoon yogurt
4 tablespoons chopped fresh cilantro
1 teaspoon salt
1 tsp curry powder
1/3 teaspoon black pepper
1/4 teaspoon baking powder
For tempering oil:
1 tablespoon vegetable oil
1/2 teaspoon cumin seed
1/2 teaspoon mustard seed
Preparation
Thaw frozen spinach, add the salt and squeeze out all the liquid.
Combine all the ingredients in a bowl (except the tempering oil) and knead into a soft dough.
Dust some white flour on a cutting board and apply a little oil to your hands. Divide the mixture into long 4-5 slim cylinders and place in a steamer.
Steam for 40-45 minutes and then cut into bite sized pieces.
For tempering oil: Heat vegetable oil at medium heat and then add cumin seed and mustard seeds for 2-3 minutes.
Add the bite-sized spinach dumplings and saute for about 5 minutes.
Serve with yogurt.
