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Palak SeekhPalak seekh is prepared with eggs. It is not very spicy but healthy and rich in calories. You can increase the quantity of chilies as per your taste. Ingredients we will require to make this dish: Spinach (palak) : (very finely chopped) 1 bowl Bengal gram flour (besan) : . . . . 2 table spoon Green chilies (hari mirchi) : . . . . . . . . . 4 to 5 Ginger paste (adrak) : . . . . . . . . . 1 tea spoon Eggs (ande) : . . . . . . . . . . . . . . . . . . . . two Ghee : . . . . . . . . . . . . . . . . . 2 table spoon Ghee for greasing pan Coriander leaves (hara dhania) Salt (namak) as per your taste Wash spinach leaves and thoroughly dry it. Chop it cross way to cut very fine. Roast bengal gram flour in a non stick frying pan for one to two minutes. Take one egg and mix roasted bengal gram flour, finely chopped green chilies, ginger paste, coriander leaves and salt. Add spinach and mix it thoroughly. Grease a non stick pan. Pour this mixture and make it flat (like omelette) and cook it from both sides. Now pour another egg (beaten) on top of it and pour hot ghee over it. Enjoy palak seekh with roties, chapaties or butter nan. Also try this mutton dish: It is a mugalai food preparation of mutton mince, as a starter or a side dish Return back to Home Page from Palak seekh
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