Hirvya Watancha Recipe

Wash spinach thoroughly in several changes of cold water to remove grit. Drain and roughly chop the spinach leaves.

If using fresh peas, shell them. If frozen, rinse briefly under warm water to separate. Peel and dice the potato into small 1/2-inch cubes so they cook quickly.

Peel and roughly chop ginger and garlic. Roughly chop green chilies and finely chop the onion.

Dry roast whole spices

In a small, dry skillet over medium heat, toast coriander seeds, cumin seeds and peppercorns for 1–2 minutes until fragrant and slightly darker — shake the pan to avoid burning. Remove from heat and let cool briefly.

In a small blender or mortar, combine the toasted spices, grated coconut, tamarind paste, and 1/4 teaspoon of the salt. Add 1–2 tablespoons of water and grind to a smooth but slightly coarse paste (enough to blend easily). Set aside.

Heat 1 tablespoon oil in a deep skillet or saucepan over medium heat. Add the chopped onion and sauté until translucent, about 4–5 minutes.

Add the chopped ginger, garlic and green chilies; sauté for 1–2 minutes until aromatic but not browned.

Add diced potatoes and peas to the pan, stir to coat with oil and onions, and cook for 3–4 minutes.

Add the chopped spinach a handful at a time, stirring until it wilts down to make room for the next additions. Continue until all spinach is added and wilted.

Pour 1/2 cup (120 ml) water into the pan, cover, reduce heat to low and simmer for 8–10 minutes or until potatoes are tender. Stir occasionally to prevent sticking.

Once the potatoes are tender, stir the prepared spice-coconut paste into the vegetable mixture. Sprinkle the remaining 1 1/4 teaspoons salt over the mixture (adjust to taste).

Mix well to incorporate the paste. If the mixture is too thick, add up to 1/4 cup (60 ml) additional water to reach a saucy but not soupy consistency.

Cover and simmer on low for 6–8 minutes to allow flavors to meld. Taste and adjust seasoning (salt, tamarind, or green chili) as needed.

In a small frying pan, heat the remaining 1 tablespoon oil over medium-high heat. Add mustard seeds and allow them to pop. Add dry red chili, curry leaves and a pinch of asafoetida; fry for 10–15 seconds until aromatic. Be careful as curry leaves may splutter.

Pour this hot tempering evenly over the simmered spinach mixture. Stir gently to combine.

Turn off the heat and add lemon juice and chopped cilantro. Give it a final stir.

Serve Hirvya Watancha hot with steamed rice, roti, or as a side with dal. Leftovers keep refrigerated for up to 3 days and reheat gently on the stove with a splash of water.