| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
Indian |
Vegetables, East/orient |
4 |
Servings |
INGREDIENTS
| 1 |
lb |
Fresh spinach leaves |
| 1 |
ts |
Salt |
| 16 |
oz |
Plain yogurt |
| 1/2 |
ts |
Fresh ground black pepper |
| 1 |
|
Green chilli pepper fresh, hot |
| 1/2 |
ts |
Cayenne pepper |
INSTRUCTIONS
Rinse the spinach and cook very quickly in a saucepan until wilted, with
just the moisture remaining on the leaves and a little salt. Immediately
plunge the spinach into cold water to preserve the bright green color.
Drain well, then chop finely and stir in the yogurt, black pepper and
seeded chilli cut into very fine rings. Turn into a serving bowl and, just
before serving, sprinkle with the cayenne pepper. from Favorite Indian Food
by Diane Seed
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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