bachchali = spinach
chop spinach leaves into small pieces, keep in steel vessel.
Add salt, turmeric, water, chopped green chilis, tamarind juice to taste
and boil until liquidy (gariTajArugA)
After it boils, add a little rice flour to make it thick.

oil fry:
Heat oil into a ladle, 
add red chilis and heat,
add 1 teaspoon methi seeds (mentulu), pinch of jeera (jIlakarra)
after it becomes reddish, add to above boiled spinach pulusu (above) and 
close with lid.
remove from stove.


Grind the following:
1 teaspoon mustard (AvAlu), 1 red chili, pinch of turmeric, little water
add a little of above pulusu and a little oil.
Mix this into pulusu and mix well.
This is called "AvabeTTaDam".
AvabeTTina kUralu chAlA ghATugA unTAyi.