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Start by washing the palak thoroughly and then finely chopping it.
In a mixing bowl, combine the chopped palak with besan, red chilli powder, coriander powder, turmeric powder, salt, garam masala, fennel seeds, sesame seeds, ajwain, and tamarind & jaggery water.
Mix the ingredients well, adding water as needed to achieve a smooth batter consistency.
Add a pinch of eno to the mixture and gently fold it in.
Heat oil in a pan and add mustard seeds and cumin seeds. Once they start to splutter, add a pinch of hing, curry leaves, and additional sesame seeds.
Pour the tempering over the palak mixture and stir to combine.
Spread the mixture evenly on a greased plate or steaming tray.
Steam the mixture for about 15-20 minutes until cooked through.
Once done, let it cool slightly before slicing into pieces.
Garnish with fresh coriander leaves before serving.