Sukhi bhaji palak ki is very popular in our home and in south India. We eat it either with roti (chapathi) or with plain rice. In India the spinach which we use is different from what we get in uk super markets. It is called as baby spinach leaves. When aim doing the spinach stir fry in south Indian style, which we call it as sukhi bhaji means dry fry, either I chop it or just as a whole leaf itself I cook it, as it is small in size. It is very easy for me to cook also, no chopping is needed. In south, they call spinach as keerai or palak kura in Andhra, but every body do the keerai poriyal (green leaf stir fry), which ever is available to them. In my mulai keerai (amaranath leaves) also, I have done the stir fry which you can use those green leaf for stir fry. Green leaf is a very good source of iron, so I often cook green leafy vegetables for my meal. I use fresh coconut or dry coconut which we call it as copra in Andhra. Whenever any vegetable stir fry (poriayl) is done, we add grated coconut for that; you can use fresh or dry. So my mother always grind it in advance and refrigerate it in the fridge for 3 to 4days, she adds 1garlic clove and grind it with the 4tbsp coconut coarsely, so that the flavour of garlic comes, it gives you different taste. You can use this mixture for ladies finger fry, potato fry, beans fry, cabbage, carrot and other green leaf vegetables fry.
