GREEN PLATTER ( KUNDRU, MINT RAITA, SPINACH PURIS )

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INGREDIENTS:
FOR PURIS:
1) 4 Cups Atta
2) 2 Teaspoon Oil
3) 1 Bunch Spinach
4) 1 Teaspoon salt
5) 1 Teaspoon Ajwain/Carrom seeds
6) Oil for frying

FOR KUNDRU/IVY GOURD:
1) 1/2 Kg KUNDRU/IVY GOURD cut in disc shapes
2) 1 Onion chopped
3) 1 Teaspoon Jeera/Cummin Seeds
4) 2 Tablespoon Oil
5) 1/2 Teaspoon Turmeric Powder
6) 1/2 Teaspoon Coriander powder
7) Red Chilli powder to taste
8) Salt to taste

FOR RAITA:
1) 2 Cups Curd/Yogurt
2) 1/2 Cup Chilled Milk
3) 1 Teaspoon Black Salt
4) 1/4 Teaspoon Black Pepper powder
5) 1 Teaspoon Pudina/mint powder
6) Salt to taste
7) 1/2 Cup Boondi/Chickpea fried drops

PREPARATION TIME: 30 mins

HOW TO PREPARE:
RAITA/YOGURT MIX :
* In a bowl beat the curd and add all ingredients mentioned under RAITA
* Mix well and keep it in fridge to chill, until serving to be done

KUNDRU/IVY GOURD:
* Chop the kundru and onion and keep aside
* In a wok add oil, crackle some jeera
* Add turmeric powder and onions and saute for few minutes
* Add Kundru and 1/2 Cup of water and let it cook till soft
* Add Coriander, Red chilli, and salt and mix well
* When Done, serve hot with coriander as garnish
PURIS:
* Clean the spinach leaves and wash them
* Put the leaves in a pan with 1/2 cup water and let it cook for 5 minutes
* When done, cool it and grind it into a puree and keep aside
* In a big bowl add atta, salt, ajwain seeds, and spinach puree
* Add 2 Teaspoon and knead well till its done
* Make small balls of atta
* In a wok heat up oil for frying
* Roll each atta ball into small rounds with a rolling pin
* Take each rounds and fry both sides till fluffy
* Serve hot with kundru and raita


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