| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
Indian |
|
1 |
Servings |
INGREDIENTS
| 1 |
lb |
Fresh spinach (after trimming) |
| 1 1/2 |
|
Tsps. crushed fennel seeds |
| 1 |
ts |
Ginger powder |
INSTRUCTIONS
2 2-3 whole dried red chilies 2 2-3 sm fresh green chilies
1/3 ts asafetida (if you have it)
I love Indian recipes for greens but they usually take so long to cook that
I only make them on special occasions. Recently I found one for spinach
that's quick and good and salt-free. As always, adjust the seasonings to
taste. {Taken from Shahnaz Mehta's _Good Cooking From India_.)
Thoroughly wash spinach, trimming off only the ends of the stems. Do not
chop. Drain. In a dry iron pan, stir crushed fennel seeds and ginger
powder over moderate heat until the powders become slightly brown (about 2
minutes). Remove from heat and set aside. In a large skillet or wok heat
2-3 TBSPS of your favorite liquid for sauteing. Sprinkle the asafetida,
then add the chiles, then the spinach, then the fennel and ginger. Stir
fry 1-2 minutes. Cover and simmer 2-4 minutes, then uncover and stir until
the spinach is ready. Do not over cook.
Posted to fatfree digest V96 #290
Date: Sun, 20 Oct 1996 17:25:00 -0700
From: bgaerlan@ucla.edu (Barbara Gaerlan)
A Message from our Provider:
“Famous last words: I did it my way”