INGREDIENTS

INSTRUCTIONS

This dish, traditionally made with mixed greens such as spinach and
mustard, resembles an Italian pesto, though it is much thicker in
consistency.  In place of olive oil, mustard oil is used, and apart
from the taste of the greens themselves, the other strong flavors
include raw garlic, raw ginger, green chilis, and cilantro. If you
can't obtain the pungent golden mustard oil which is called for in
this recipe (available in Chinese as well as Indian groceries), steep
1/2 teaspoon powdered dried mustard in 2 tablespoons of vegetable oil.
In Northern India, this dish is eaten at room temperature for
breakfast, along with fried bread and tea. While raw garlic may seem
alarming first thing in the morning, Indians consider it a medicinal
necessity, and many swallow a crushed clove every day.  DIRECTIONS:
========== Bring 4 quarts of water to a rolling boil in a  large pot.
Add spinach and cook on high heat for 1 to 2 minutes, or  until wilted.
Drain, rinse under cold water, and squeeze out as much  liquid as you
can easily.  Put spinach in food processor or blender with 2
tablespoons water and  blend until smooth.  This will result in a
fairly thick paste. Put in  a serving bowl.  Whisk together ginger,
garlic, green chili, salt, cilantro, and oil.  Pour this dressing over
the spinach and mix thoroughly.  Source: (C) 1981 Madhur Jaffrey The
Herb Companion - February/March

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Nutrition (calculated from recipe ingredients)
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Calories: 59
Calories From Fat: 13
Total Fat: 1.5g
Cholesterol: 0mg
Sodium: 850.8mg
Potassium: 535.9mg
Carbohydrates: 8.4g
Fiber: 6.5g
Sugar: <1g
Protein: 7g