Sukhi bhaji palak ki (spinach stir fry)

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.


  • Oil – 1 tbsp
  • Mustard seeds – 1 tsp
  • Dry chillies – 3
  • Curry leaves – 12
  • Palak (spinach) – 300 gms
  • Garlic (crushed) – 4
  • Onion (chopped) – 1
  • Green chillies (chopped) – 3
  • Fresh coconut (grated) – 4 tbsp
  • Salt – as per taste


  • Chop the vegetables and keep it aside.
  • Chop palak(spinach) or can shred it in a food processor, after straining all the water from it or can use as a whole also, if it is baby spinach, in pictures I have shown you both, chopping and cooking spinach as a whole.
  • Take a wider vessel or a kadai, add oil, when it gets warm add mustard seeds, dry chillies, curry leaves, when it starts spluttering add garlic and green chillies, stir it well for few seconds.
  • Now add chopped onion fry till it is transparent and soft, it will take 5min.
  • Now add spinach, mix well with other spices for 4min then simmer it.
  • Close the lid and cook for 15min, till the spinach is cooked well and it is shrink well and no moisture is left.
  • At the end, add grated coconut, salt, simmer the flame and cook for 5min, by closing the lid, so that all the ingredients are well blended with each other.
  • Serve this sukhi bhaji with plain rice with a tsp of ghee on it, it is delicious and I enjoy it.
  • You can serve it as a side dish with plain rice or with roti (chapathi).


  • Sometime I add 1 garlic clove in the coconut and grind it coarsely, instead of grating it, it gives good taste and flavour also.
  • At the end only grated coconut is added.
  • You can add grated coconut according to your taste and can reduce chillies, if it is very spicy.
  • I use mulai keerai (amaranth leaves) instead of spinach and other green leaves which can be stir fry.
  • If moisture is there in the spinach then cook it on high flame to absorb all the water and keep stirring it and then only at the end coconut is added.

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