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Take spinach. Separate the leaves and stalks, which means the stems. Use the leaves for whatever purpose you require. Out of the stalks, remove roots and thoroughly wash the stalks.
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Put the washed stalks in the pressure cooker along with some water and boil these for 2 whistles.
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While boiling you may add a tomato or carrot also.
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When cools completely, blend everything in the blender. You can even use a hand mixer and blend in the pressure cooker also even when hot.
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After blending, pass everything through a strainer. This is your lovely, aromatic, green coloured stock.
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Heat a pan on the gas stove, add oil/ghee. Saute bay leaf, cinnamon, ginger paste and green chilli paste.
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Put the stalks stock in the vessel.
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Add salt and roughly 2 cups water and boil it for 2 to 3 minutes.
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Garnish with chopped tomato, though optional.
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Add lemon juice.
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Serve with love, salad optional.