Palak avarekalu gravy

Like i mentioned in my earlier post avarekalu becomes a form of staple food in Karnataka households during the months of December to February, various dishes are prepared from the kalu almost on a daily basis.
Here's one of my trials based on my hubby's recommendation after he had eaten something similar in his office cafeteria.

Preparation time: 10 minutes
Cooking time: 20 mins
Serves: 4

Ingredients:

1. Palak 2 bunches
2. Avarekalu 250gms
3. Onions 3 nos
4. Tomatoes 2 nos
5. Cinnamon stick about an inch
6. Green chillies 7-8
7. Salt
8. Oil 2tsp
9. Jeera seeds 1tsp
10. Garlic 5-6 pieces
11. Fresh cream 1tbsp (optional)

Method:

1. Wash the palak leaves thoroughly and cut them into half.
2. Now cook the palak leaves, onions cut into half, tomatoes cut into halves as well along with cinnamon stick, green chillies and garlic.
3. In the meanwhile, cook the avarekalu with a little salt till tender.
4. Once the palak is cooked, shift them into a big plate and let it cool.
5. Now grind all the ingredients together to a smooth paste.
6. Heat oil in a kadhai and make seasoning of jeera seeds.
7. Add the ground paste and cooked avarekalu and mix well.
8. Add salt and blend well.
9. Garnish with fresh cream (optional) and serve hot with poori/chapathi.