A leafy green kadhi, this Maharashtrian buttermilk-based spinach curry is a lovely tangy and slightly sweet curry, that's finest had with steamed rice. What makes it different is the tempering with ghee. PALAKACHI TAKATALI BHAJI Ingredients 4 cups shredded spinach 4 cups buttermilk (taak). 2 light green chillies. 1/2 cup raw peanuts. 2 1/2 tbsps gram flour (besan). Salt to taste. 2-3 tablespoons chopped jaggery. Steamed rice to serve. Tempering. 1 tablespoon ghee + to serve. 1…