Serving size: 3-4 people


  • 1 packet Palakh,
  • salt to taste,
  • 1tsp. red chili powder/marchwangan;
  • pinch of heeng asafetida,
  • vari/kashmiri masala,
  • 4tsp.oil,

Sauchal may be available in northern parts of America and at Korean stores at other places. Usually it is not available everywhere, therefore I have replaced palakh with souchal


  • Take 4 spoons of oil in a wide pan or kadahi.
  • Add heeng and palakh/souchal to oil.
  • Stir-fry palakh/souchal till all the water dries.
  • Add 1spoon of chili powder to palakh/souchal and keep on stirring.
  • Add salt and var (optional).
  • Stir till only oily spicy palakh/souchal is seen.
  • Souchal dish is now ready and can be relished with 'Trakur bata

(Little hard cooked rice).

  • Usually, souchal is a side dish with main dishes like daal or haakh.