'Katne' - is a unique curry from my native in Southern India. Its prepared using some wild leaves called 'Kannekudi' leaves which are available there. This curry is preferred during rainy season when people can't get much vegetables. Also, it helps to keep the body warmer during times of cold and fever.
We can't get Kannekudi leaves here in Australia, but I prepare this curry by substituting Spinach leaves. Below is the recipe of Spinach leaves Katne.
Preparation time: 20 - 25 minutes
Difficulty level: Medium
Serves: 5
Ingredients:
- Spinach / Palak leaves - 1 bunch
- Pepper corns - 10 to 12 (adjust according to spiciness needed)
- Cumin seeds - 1 tsp
- Grated coconut - 1 cup
- Amchut powder - 3/4 tsp
- Salt - to taste
- Lime squeeze - for taste (see tips)
- Oil - fr seasoning
- Crushed garlic - 1 1/2 tsp
- Water
Method:
- Wash the spinach leaves in water and chop them roughly.
- Heat 1 1/2 tsp of oil in a pan, add pepper corns and roast them till they start crackling.
- Then, add cumin seeds followed by chopped spinach leaves.
- Cook it till spinach leaves change color and turn off the flame. Don't add any water for cooking at this stage.
- Grind the cooked mixture along with grated coconut and archur powder into fine paste. Add water as required.
- Transfer the spinach paste to a pan. Add water as needed to adjust the consistency. I prefer it to be a bit watery like Rasam. Also add salt and lime juice as per taste.
- Boil this curry nicely for 5 minutes.
- Heat 1 1/2 tsp of oil in a small wok or pan. Add crushed garlic and sauté till it turns into lite brown color. Add this seasoning to the prepared curry.
- Enjoy this delicious Katne (curry) along with rice!
Tips:
- If not using lime juice, use more amchur powder and adjust the taste.
- Having this curry during post partum time is good for health. Only change needed is to replace lime juice with amchur powder completely.
