Indian-style Spinach
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains | Indian | Indian, Vegetables | 4 | Servings |
INGREDIENTS
| 1 | Bunch spinich | |
| 1 | Oil | |
| Black mustard seeds | ||
| Crushed red chillis | ||
| Turmeric | ||
| Mint | ||
| Yoghurt | ||
| Lemon juice |
INSTRUCTIONS
Contributed to the echo by: Jonathan Kandell Indian Food Recipes Put about four tablespoons veg oil in pan. Heat on med. Put in black mustard seeds and chillis and heat until mustard seeds begin to pop. Then add spinich and a tiny bit of water, cover, and cook on low for a few minutes, until spinach is practically done. Turn off heat, and add quite a bit of mint; stir it in well. Add a cap of Real Lemon (c), or fresh squeezed. Add two large dollups of yogurt--about 1/3 as much in volume as the spinach before cooking. Stir well and eat. I forgot one step: Before covering and cooking spinich, sprinkle with enough turmeric to make it look like dust. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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Nutrition (calculated from recipe ingredients)
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Calories: 35
Calories From Fat: 31
Total Fat: 3.5g
Cholesterol: 0mg
Sodium: <1mg
Potassium: 19.8mg
Carbohydrates: 1.1g
Fiber: <1g
Sugar: <1g
Protein: <1g