Ingredients:
Leftover idali, cut into small pieces- 4 to 5
Palak (spinach), chopped – ½ cup
Oil – 2 Tablespoons
Cumin seeds – ½ Teaspoon
Hing (asafoetida) – ¼ Teaspoon
Red chilly powder – ½ Teaspoon
Salt to taste
Method:
Heat oil in kadai, add cumin seeds, hing, palak and cook for 1 to 2 minutes or palak cooked.
Heat oil in kadai, add cumin seeds, hing, palak and cook for 1 to 2 minutes or palak cooked.
Add red chilly powder, salt, idali pieces and mix well. Cook for 4 to 5 minutes.
Serve hot.