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 1993
Typed for you by Karen Mintzias

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