Ingredients: 3 to 4 stem of spinach, 1 small papaya, 1 cup coconut gratings, tamarind (marble sie), 2 onions, 8 roasted red chillies, 2 tbsps oil,1 piece jaggery & salt to taste.
Method: Cut spinach leaves finely. Cut stem into 2 inch long pieces. Skin papaya & cut in to pieces of medium size. Wash. First drop the pieces of stem in a vessel, then chopped leaves. Pour just enough water. Cook. When half done, add papaya pieces & turn over. Add half of the chopped onion, & keep the other half aside in a ladle. When papaya becomes soft add jaggery & salt to taste. Grind together with coconut gratings, roasted red chillies and tamarind to a fine paste & mix the masala with cooked vegetables. Add desired quantity of water. Bring to boil. Remove from flame. Season with the remaining chopped onion in oil.