Spinach - buttermilk curry and Sudharas

ताकातला पालक aka spinach in buttermilk. I love this type of spinach, goes well with both roti and rice. Whenever I cooked it in BC times, I carried rice also in the tiffin.

Clean and chop spinach leaves. Cook in the pressure cooker for one whistle. I usually add peanuts and chana dal in this, it tastes good and adds proteins too. If you want to add, soak a handful for 2-3 hours. Cook in the pressure cooker but in a separate container. Once cool, add a spoonful of besan to the cooked spinach and mash well. Then add buttermilk. Add the peanuts. Salt, sugar if buttermilk is sour. Some goda masala or garam masala. This is not supposed to be a spicy dish so use garam masala in moderation. Boil it only till the besan is cooked. Give a tadka of mustard, asafoetida and chili powder. Stir and serve. You can top it with a tadka of crunchy garlic and a dry red chili.
In the small plate is the syrup from the mango murabba I made, have added lemon juice to it. We call it Sudharas, one of my favourite dishes. 

If you don't have leftover sugar syrup from a murabba, and yet to want to eat Sudharas, make sugar syrup and add lemon juice to it, it's ready. Take 4 tablespoons of sugar, add water just to soak the sugar and bring to a boil. It thickens once it cools down, so don't make it too thick at this stage. Once cool, add lemon juice and mix well. Some people add banana pieces to this or almonds-cashew nut pieces too. If you want to add, do it just before serving.